Creamy Shrimp with Angel Hair Pasta




6 oz angel hair pasta, uncooked
2 tbsp reduced-calorie margarine
14 cup scallion, sliced, about 3 large
3 tbsp fresh lemon juice, about 1 large lemon
2 large garlic cloves, minced
1 lb raw shrimp , peeled and deveined
12 cup fat-free half-and-half, or evaporated milk
14 cup tub-style light cream cheese
2 tbsp fresh dill weed, chopped, or 1 1/2 tsp dried dill


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain.
  3. While pasta cooks, melt margarine in a large nonstick skillet over medium-high heat.
  4. Add scallions, lemon juice, and garlic; cook for 2 minutes, stirring often.
  5. Add shrimp and cook for 5 minutes or until shrimp turn pink.
  6. Remove shrimp from skillet; set aside.
  7. Add half-and-half, cream cheese, and dill weed to the skillet, stirring until smooth.
  8. Cook for 1 to 2 minutes or until mixture is bubbly.
  9. Return shrimp to the skillet and cook until thoroughly heated.
  10. Combine shrimp mixture and pasta; toss well.
  11. Per serving: 9 SmartPoints; 8 PointsPlus; 7 POINTS (old)

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