| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta*, Main course, Fish* |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Rotini; about 8 oz |
| 3/4 |
lb |
Peeled, deveined fresh shrimp |
| 1 |
tb |
Margarine |
| 2 |
tb |
All-purpose flour |
| 1 1/2 |
c |
Skim milk |
| 1/2 |
c |
Chablis; or other dry white |
| 1 |
tb |
Grated lemon rind |
| 1 |
ts |
Dried dill weed |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Cloves garlic; crushed |
| 1/4 |
c |
Minced green onions |
|
|
Lemon wedges; optional |
INSTRUCTIONS
Cook pasta according to package directions, omitting salt and fat, and
adding shrimp during the last 3 minutes of cooking time. Drain; cover and
set aside.
Melt margarine in a medium saucepan; add flour, stirring well with a wire
whisk. Gradually add milk and wine, sitrring until smooth.
Add lemon rind, dillweed, salt, pepper, and crushed garlic. Cook over
medium heat 8 minutes or until thickened and bubbly, stirring constatnly.
Combine pasta, shrimp, and sauce; toss well. Sprinkle with green onions.
Serve with lemon wedges, if desired.
Yield: 5 servings (serving size 1 cup) [served 2 as main course, as I
remember]
Cal 302 (13% from fat) / Prot 22.7g Fat 4.4g (Sat 0.9g, Mono 1.3g, Poly
1.5g) / Carb 41.6g / Fiber 1.3g / Chol 105mg / Iron 3.8mg / Sodium 228mg /
Calcium 147mg
Recipe By : Cooking Light mag
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 09:08:30 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”