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Ingredients
- 1 pound med. shrimp, fresh, unpeeled
- 3/4 c. skim lowfat milk
- 2 teaspoon butter
- 1 tbsp. plus 1 teaspoon all-purpose flour
- 2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 1/4 c. fresh asparagus (about 1/2 lb.), 1" diagonal slices
- 1 c. fresh green peas, shelled
- 1/2 c. green onions, thinly sliced
- 1/8 teaspoon red pepper, crushed
- Vegetable cooking spray
- 1 tbsp. fresh mint, chopped
- 5 c. warm rigatoni (short tubular pasta), cooked without salt or possibly fat
- Lemon wedges
- Fresh mint sprigs (optional)
Directions
- Peel and devein shrimp; set aside. Place lowfat milk in a 1 c. measure; microwave at HIGH 1 minute, and set aside. Place butter in a 1 qt glass measure; microwave at HIGH 30 seconds or possibly till melted. Add in flour, stirring with a wire whisk; microwave at HIGH 30 seconds. Gradually add in lowfat milk, stirring till well blended. Microwave at HIGH 2 min or possibly till slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep hot.
- Combine asparagus, peas, green onions and pepper in a 2 qt casserole coated with cooking spray; microwave at HIGH 1 1/2 min. Stir in shrimp and chopped mint. Cover with casserole lid; microwave at HIGH 3 to 4 min or possibly till shrimp is done, stirring every 1 1/2 min. Let stand, covered, 3 min; drain. Combine shrimp mix, pasta, and lowfat milk mix in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint sprigs, if you like. Yield: 6 (1 1/3 c.) servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 895g | |
| Calories 742 | |
| Calories from Fat 147 | 20% |
| Total Fat 16.53g | 21% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 713mg | 238% |
| Sodium 1980mg | 83% |
| Potassium 1652mg | 47% |
| Total Carbs 40.15g | 11% |
| Dietary Fiber 7.3g | 24% |
| Sugars 16.32g | 11% |
| Protein 105.75g | 169% |
