Cook pasta according to package directions, omitting salt and fat, and adding shrimp during the last 3 minutes of cooking time. Drain; cover and set aside. Melt margarine in a medium saucepan; add flour, stirring well with a wire whisk. Gradually add milk and wine, sitrring until smooth. Add lemon rind, dillweed, salt, pepper, and crushed garlic. Cook over medium heat 8 minutes or until thickened and bubbly, stirring constatnly. Combine pasta, shrimp, and sauce; toss well. Sprinkle with green onions. Serve with lemon wedges, if desired. Yield: 5 servings (serving size 1 cup) [served 2 as main course, as I remember] Cal 302 (13% from fat) / Prot 22.7g Fat 4.4g (Sat 0.9g, Mono 1.3g, Poly 1.5g) / Carb 41.6g / Fiber 1.3g / Chol 105mg / Iron 3.8mg / Sodium 228mg / Calcium 147mg Recipe By : Cooking Light mag Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:08:30 +0100 From: Kaye Sykes
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 109 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 7.4mg||2 %|
|Sodium 426.6mg||15 %|
|Potassium 705.4mg||19 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.8g|
|Protein 14.1g||20 %|
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Calories per serving: 272
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