Title: Rotini with Shrimp in Creamy Lemon Sauce
Categories: Pasta*, Main course, Fish*
Yield: 2 Servings

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

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