Rotini With Shrimp In Creamy Lemon Sauce

Recipe Ingredients

3 cups	711ml	Uncooked rotini - (8 ounces)
		(corkscrew pasta)
3/4 lb	340g / 11oz	Peeled deveined fresh shrimp
		Shrimp
1 tablespoon	15ml	Margarine
2 tablespoons	30ml	All-purpose flour
1 1/2 cups	355ml	Skim milk
1/2 cup	118ml	Chablis or other dry white wine
1 tablespoon	15ml	Grated lemon rind
1 teaspoon	5ml	Dried whole dillweed
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2		Garlic - crushed
1/4 cup	15g / 0.5oz	Minced green onions
		Lemon wedges - (optional)

Recipe Instructions

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, stirring until smooth.

Add lemon rind, dillweed, salt, pepper, and crushed garlic. Cook over medium heat 8 minutes or until thickened and bubbly, stirring constantly.

Combine pasta, shrimp, and sauce; toss well. Sprinkle with green onions. Yield: 5 servings (serving size: 1 cup).

Source:
Cooking Light, May/Jun 1993, page 106

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.