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.'
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.
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.