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The fresh lemony
flavor works well in this dish...
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4
cups |
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uncooked rotini |
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¾
lb |
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peeled, deveined fresh shrimp |
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1
Tbs |
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margarine |
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2
Tbs |
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flour |
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1 ½
cups |
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1%
lowfat milk |
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½
cup |
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chardonnay |
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1
Tbs |
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grated fresh lemon peel |
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1
tsp |
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dried dill weed |
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1/8
tsp |
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salt |
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1/8
tsp |
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pepper |
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2
cloves |
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garlic, crushed |
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¼
cup |
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green onions, diced finely |
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1 |
Cook pasta
according to package directions. Add shrimp
during the last 3 minutes of cooking time.
Drain, cover and set aside. |
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2 |
Melt
margarine 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. |
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3 |
Combine
pasta, shrimp and sauce. Sprinkle with green
onions and serve immediately. |
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Servings: 4 |
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