From the kitchen of Joyce Lohman
Cook according to package directions:
7 oz thin spaghetti
Meanwhile, in a skillet:
4 garlic cloves, minced
2 Tbsp reduced fat margarine
Sauté for 1 minute.
Add:
1 lb uncooked medium shrimp, peeled & deveined
6 oz frozen snow peas, thawed
1 medium sweet red pepper, julienned
3 Tbsp fresh minced basil OR 1 Tbsp dry basil
2 Tbsp fresh minced parsley
pepper to taste
Stir fry for 4 minutes or until shrimp turn pink & vegetables are crisp-tender.
Add:
1/4 c white wine OR low-sodium chicken broth
1 Tbsp lime juice
Cook & stir for 1 minute.
Stir in:
1/2 c grated nonfat Parmesan cheese
1/4 c skim milk
1/2 tsp grated lime peel
Serve over spaghetti.
Makes 4 servings.
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