This was YUMMY! Both Jim and I really enjoyed it (Bennett was willing to try a shrimp but was not enthused!). This was from the Kraft Food and Family (I think that’s the name) magazine that used to be free and now costs money so I don’t get it.
Dilled Shrimp with Angel Hair
6 oz uncooked angel hair pasta
6 green onions, thinly sliced
2 garlic cloves, minced
1 Tbsp butter (I used olive oil)
1 pound uncooked medium shrimp, peeled and deveined (I used precooked)
3 Tbls lemon juice
4 oz reduced-fat cream cheese, cubed
1/2 cup fat free half and half (I used 1% milk)
2 Tbls snipped fresh dill (I used dry and eyeballed it)
1/2 tsp salt
Cook pasta according to directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray (I used a regular pan with olive oil and it worked fine), 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 (I needed to use a whisk). Stir in dill and salt. Return shrimp mixture to the pan; heat through. Drain pasta, toss with shrimp mixture.
369 calories, 9 fat (6 saturated), 40 carbs, 2 fiber.
This tasted very creamy and very fattening, for all that it isn’t. Both Jim and I loved it.