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Dilled Shrimp with Angel Hair

 Dilled Shrimp with Angel Hair
“When I first made this,” writes Linda O'Brian of Girard Pennsylvania, “my husband was surprised it was a light recipe. We enjoy it often.” She adds, “Sometimes I add feta cheese; a small amount can really change the flavor.”
4 ServingsPrep: 25 min. Cook: 15 min.


  • 6 ounces uncooked angel hair pasta
  • 6 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons lemon juice
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup fat-free half-and-half
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon salt


  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet, saute onions and garlic in butter for 1 minute.
  • Stir in shrimp and lemon juice; cook 4-5 minutes longer or until
  • shrimp turn pink. Remove and keep warm.
  • In the same skillet, cook and stir cream cheese and half-and-half
  • until blended. Stir in dill and salt. Return shrimp mixture to the
  • pan; heat through. Drain pasta; toss with shrimp mixture. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 369 calories, 9 g fat (6 g saturated fat), 191 mg cholesterol, 698 mg sodium, 40 g carbohydrate, 2 g fiber,

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Dilled Shrimp with Angel Hair (continued)

Nutritional Facts: 28 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.