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Rotini with Shrimp

By: Janice Mitchell  
"A lovely lemon-dill sauce coats this colorful blend of shrimp, rotini pasta and minced green onions. 'It's attractive enough to serve guests,' says Janice Mitchell of Aurora, Colorado, 'and no one will guess the creamy sauce is low-fat.'"

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 61 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 quarts water
  • 8 ounces uncooked spiral pasta
  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined
  • CREAMY LEMON SAUCE:
  • 1 tablespoon butter or stick margarine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% milk
  • 1/3 cup white wine or chicken broth
  • 1 tablespoon grated lemon peel
  • 1 teaspoon dill weed
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 cup finely chopped green onions

Directions

  1. In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.
  2. In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 420 calories, 7 g fat (3 g saturated fat), 257 mg cholesterol, 797 mg sodium, 48 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 very lean meat, 3 starch, 1 fat.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by ln 
This shrimp dish was a nice change from my usual recipes. I did make a couple of changes,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2008 by Deano 
I cut the lemon and dill in half and it was still way too much. The lemon flavor out weighed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by PARKER639 
Tasty and easy. The lemon flavor was weak so I added the juice of half a lemon. MORE

 
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