Dilled Shrimp with Angel Hair Recipe

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Dilled Shrimp with Angel Hair Recipe

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5 2
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Dilled Shrimp with Angel Hair in Light & Tasty February/March 2007, p43

Nutritional Facts

1-1/4 cups: 369 calories, 9g fat (6g saturated fat), 191mg cholesterol, 698mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Dilled Shrimp with Angel Hair in Light & Tasty February/March 2007, p43

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