Lemon Basil Shrimp &
8 ounces uncooked
Cook vermicelli to desired doneness as directed on package. Drain.
While pasta cooks, combine lemon juice, salt, 1 tablespoon olive oil in a small bowl. Whisk with a wire whisk until well blended. Gently stir in basil and set aside.
In a large nonstick skillet, heat remaining 1 tablespoon olive oil over high heat until hot. Add shrimp and cook 3 minutes, stirring frequently. Add garlic, zucchini and yellow squash; cook 3 to 4 minutes until vegetables are tender and shrimp turn pink. add cooked vermicelli and basil mixture; toss gently. Serve
Per Serving: 340 Calories; 8g Fat; 1g Saturated Fat; 21g Protein; 46g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 410mg Sodium. Exchanges: 2 1/2 Starch, 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat or 2 1/2 Carbohydrate; 1 Vegetable, 1 1/2 Very Lean Meat, 1 Fat.
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