Ingredients
- 6 ounces dry angel hair pasta
- 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 pound raw shrimp (large shrimp, peeled deveined)
- 1/2 cup fat-free half and half (or 1/2 cup fat-free evaporated milk)
- 1/4 cup low-fat cream cheese (tub-style)
- 2 tablespoons chopped fresh dill weed (or 1 1/2 teaspoons dried dill)
How to Make
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Step 1: Cook pasta according to package directions, omitting salt and fat.
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Step 2: Drain.
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Step 3: While pasta cooks, melt margarine in a large nonstick skillet over medium-high heat.
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Step 4: Add green onions, lemon juice, and garlic; cook 2 minutes, stirring often.
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Step 5: Add shrimp, and cook 5 minutes or until shrimp turn pink.
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Step 6: Remove shrimp from skillet; set aside.
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Step 7: Add half-and half, cream cheese, and dill weed to skillet, stirring until smooth.
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Step 8: Cook 1 to 2 minutes or until mixture is bubbly.
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Step 9: Return shrimp to skillet, and cook until thoroughly heated.
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Step 10: Combine shrimp mixture and pasta, tossing well.
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Step 11: Serve immediately.
We hope you enjoy this recipe!
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