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Categories:Viewed: 100 - Published at: a year ago
Ingredients
- 6 ounces angel hair pasta, uncooked
- 2 tablespoons reduced-calorie margarine
- 1/4 cup sliced green onion (about 3 large)
- 3 tablespoons fresh lemon juice (1 large)
- 2 large garlic cloves, minced
- 1 lb peeled deveined large raw shrimp
- 1/2 cup fat-free half-and-half or 1/2 cup fat-free evaporated milk
- 1/4 cup tub-style light cream cheese
- 2 tablespoons chopped fresh dill weed or 1 1/2 teaspoons dried dill
Method
- Cook pasta according to package directions, omitting salt and fat.
- Drain.
- 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.
- Add half-and half, cream cheese, and dillweed 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 immeditately.
