Shrimp & Pasta Toss
Serve with a tossed green salad.

Servings: 2

• 1/2 pound shrimp, peeled and deveined
• 8 ounces bow tie pasta
• 2 cloves garlic, minced
• 3 green onions, chopped
• Juice and zest of one lemon
• 1 teaspoons red pepper flakes
• 1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, chopped
• 1 teaspoon salt
• 1/4 cup dry white wine
• 1 tomato, chopped
• Fresh cracked pepper
• Cooking Oil Spray

While pasta water is heating, zest and juice lemon and prepare all ingredients.
Spray a non stick skillet lightly with cooking oil spray.

Turn heat on to medium high let pan warm for a minute. Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.

Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink.

Add in as much of the 1 cup reserved pasta water as you like, if any to make as much sauce as you would like. Taste sauce and adjust seasonings to your taste. Add onion or garlic powder, if desired.

Spoon over drained pasta and garnish with fresh black cracked pepper or additional pepper flakes if desired.

Per Serving: 592 Calories; 4g Fat (6.3% calories from fat); trace Saturated Fat; 39g Protein; 95g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 1254mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit.

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