Ingredients
- 1 package (7 ounces) thin spaghetti
- 4 garlic cloves, minced
- 2 tablespoons reduced-fat margarine
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 package (6 ounces) frozen snow peas, thawed
- 1 medium sweet red pepper, julienned
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
- 2 tablespoons minced fresh parsley
- Pepper to taste
- 1/4 cup white wine or reduced-sodium chicken broth
- 1 tablespoon lime juice
- 1/2 cup grated nonfat Parmesan cheese topping (no substitutes)
- 1/4 cup fat-free milk
- 1/2 teaspoon grated lime zest
Reviews
I have first made this over 10 years ago. I do add a bit of garlic salt and some other seasoning to give it a bit more zip. I'd also recommend more lime. The garlic and cheese will stick to the bottom of the pan so it needs to be stirred well.
I used lemon juice instead of lime (what I had on hand), and mushrooms & summer squash for the veggies. Also ended up mixing the pasta, milk, cheese, and some extra lemon juice (no zest in-house) together, but then added them directly to the shrimp/veggie mixture and mixed everything together. Pretty tasty. Will have to try it w/ lime sometime.
I don't eat pasta so I substituted the spaghetti for broccoli & simply sprinkled the broccoli with parmesan cheese. I didn't have snow peas, so I used sweet peas. This was a DELICIOUS recipe!!! I will definitely make this again. It was incredibly flavorful & I think it's relatively healthy. YUMMY!