|
|
MAIN DISHES- SEAFOOD-
SHELLFISH:
Rotini with Shrimp
|
Rotini
with Shrimp |
|
|
|
The fresh lemony
flavor works well in this dish...
|
|
4
cups |
|
uncooked rotini |
|
|
¾
lb |
|
peeled, de-veined fresh shrimp |
|
|
1
Tbs |
|
butter |
|
|
2
Tbs |
|
flour |
|
|
1 ½
cups |
|
1%
low fat milk |
|
|
½
cup |
|
chardonnay |
|
|
1
Tbs |
|
grated fresh lemon peel |
|
|
1
tsp |
|
dried dill weed |
|
|
1/8
tsp |
|
salt |
|
|
1/8
tsp |
|
pepper |
|
|
2
cloves |
|
garlic, crushed |
|
|
¼
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
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. |
|
3 |
Combine
pasta, shrimp and sauce. Sprinkle with green
onions and serve immediately. |
|
|
|
|
Servings: 4 |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "This
dish rocked. My sister made it for the family and even the kids
ate it!"
-Denver,
CO
|
|
