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Dilled Shrimp with Angel Hair Pasta

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 6 ounces uncooked angel hair pasta
  • 2 tablespoons reduced-calorie margarine
  • 3/4 cup sliced green onions (about 3 large)
  • 3 tablespoons fresh lemon juice (1 large)
  • 2 large garlic cloves, minced
  • 1 pound peeled, deveined large fresh shrimp
  • 1/2 cup fat-free half-and-half or fat-free evaporated milk
  • 1/4 cup tub-style light cream cheese
  • 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill

Nutrition Information

  • calories 368
  • caloriesfromfat 23 %
  • fat 9.5 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31 g
  • carbohydrate 37.4 g
  • fiber 0.3 g
  • cholesterol 180 mg
  • iron 0.0 mg
  • sodium 366 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, melt margarine in a large nonstick skillet over medium-high heat. Add green onions, lemon juice, and garlic; cook 2 minutes, stirring often. Add shrimp, and cook 5 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside.

  3. Add half-and-half, cream cheese, and dill to skillet, stirring until smooth. Cook 1 to 2 minutes or until mixture is bubbly. Return shrimp to skillet, and cook until thoroughly heated. Combine shrimp mixture and pasta, tossing well. Serve immediately.

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