Garlic and Herb Shrimp & Pasta
Serve with a Green Salad

Serves 4 (about 1 1/4 cup each serving)

3 quarts water
1 (9-ounce) package fresh linguine
1 pound peeled and deveined large shrimp
1/4 cup dry white wine
3 ounces light garlic and herb spreadable cheese ( We used Alouette Light)
1/2 cup fat-free milk
3 garlic cloves, pressed
1/2 teaspoon salt
1 1/2 tablespoons chopped fresh oregano

Bring 3 quarts water to a boil in a large Dutch oven; add pasta and shrimp. Cook 3 to 4 minutes or until pasta is tender and shrimp are done. Drain and keep warm.

While pasta and shrimp cook, combine wine and next 4 ingredients in a large nonstick skillet over medium-high heat. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring constantly.

Add pasta and shrimp to sauce in pan, tossing to coat. Stir in chopped oregano just before serving.

Per Serving: 385 Calories; 8g Fat (19.0% calories from fat); 3g Satured Fat; 34g Protein; 40g Carbohydrate; trace Dietary Fiber; 233mg Cholesterol; 604mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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