Contributed By: DCC
Cooking Light
Rigatoni, shrimp, peas, onions, asparagus, and more!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1 pound Medium unpeeled fresh shrimp
3/4 cup Skim milk
2 tsp Butter
1 tbsp Plus 1 tsp all-purpose flour
2 tsp Lemon juice
1/2 tsp Salt
1-1/4 cup (1-inch) diagonally sliced fresh asparagus (about 1/2 pound)
1 cup Shelled fresh green peas
1/2 cup Thinly sliced green onions
1/8 tsp Crushed red pepper
Vegetable cooking spray
1 tbsp Minced fresh mint
5 cups Hot cooked rigatoni (short tubular pasta)
Lemon wedges
Fresh mint springs (optional)
Preparation
Peel and devein shrimp; set aside.
Place milk in a 1-cup glass measure; microwave at high 1 minute and set aside. Place margarine in a 1-quart glass measure; microwave at high 30 seconds or until melted. Add flour, stirring with a wire whisk; microwave at high 30 seconds. Gradually add milk, stirring until well blended. Microwave at high 2 minutes or until slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep warm.
Combine asparagus, peas, green onions, and pepper in a 2-quart casserole coated with cooking spray; microwave at high 1-1/2 minutes. Stir in shrimp and minced mint. Cover with casserole lid; microwave at high 3 to 4 minutes or until shrimp is done, stirring every 1-/12 minutes. Let stand, covered, 3 minutes; drain.
Combine shrimp mixture, pasta, and milk mixture in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint springs, if desired.
Cook's Notes
Nutrition Information
Calories: 384
;
Total Fat: 7 g
;
Saturated Fat: 3 g
;
Polyunsaturated Fat: 1.5 g
;
Carbohydrates: 54 g
;
Protein: 27 g
;
Vitamin A: 720 IU
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Vitamin C: 14 mg
;
Calcium: 105 mg
;
Sodium: 351 mg
;
Iron: 5 mg
;
Fiber: 4 g