Yield: 4 servings
Prep Time: 25 min
Cook Time: 20 min
An excellent, light pasta dish- no heavy cream sauce here...
4 cups uncooked rotini pasta
3/4 pound peeled, deveined fresh shrimp
1 Tablespoon butter
2 Tablespoons flour
1 1/2 cups 1% lowfat milk
1/2 cup white wine
1 Tablespoon grated fresh lemon peel
1 teaspoon dried dill weed (or 1/2 tsp. fresh)
1/8 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, crushed
1/4 cup green onions, diced finely
1. Cook pasta according to package directions. Add shrimp during the last 3 minutes of cooking time. Drain, cover and set aside.
2. Melt butter in a medium saucepan; add flour, stirring well with a wire whisk. Gradually add milk and wine, stirring until smooth. Add lemon rind, dill, salt, pepper and garlic. Cook over medium heat 8 minutes or until thickened and bubbly, stirring constantly.
3. Combine pasta, shrimp and sauce. Sprinkle with green onions and serve immediately.