Ingredients for Creamy Seafood With Angel Hair Pasta
- 1 pound of your favorite seafood (shrimp, scallops, or a combination)
- Angel Hair Pasta
- Fresh Mushrooms
- Green Onion
- Dry White Wine
- 2 cloves minced garlic
- Reduced Calorie Stick Margarine
- 2 tablespoons all-purpose flour
- Skim Milk
- Nonfat Sour Cream
- Parmesan Cheese
- pinch of paprika
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How to Make Creamy Seafood With Angel Hair Pasta
- Cook 8 ounces of angel hair pasta according to package directions, omitting salt and fat.
- Drain the pasta well and set aside, keeping it warm.
- In a large nonstick skillet, sauté 8 ounces of sliced mushrooms and 2 tablespoons of chopped green onions in 1 tablespoon of olive oil over medium heat for 5 minutes, until softened.
- Add 1/2 cup of dry white wine and 2 cloves of minced garlic to the skillet. Bring to a boil.
- Reduce heat and simmer uncovered for about 5 minutes, or until the liquid has mostly evaporated.
- Stir in 2 tablespoons of margarine until melted.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 1 1/2 cups of milk, stirring continuously until the sauce thickens and comes to a gentle boil.
- Add 1 pound of your favorite seafood (shrimp, scallops, or a combination) and 1/2 cup of sour cream to the sauce.
- Cook for 2-4 minutes, or until the seafood is opaque and heated through.
- Gently toss the cooked pasta with the creamy seafood sauce.
- Serve immediately, sprinkled with 1/4 cup of grated Parmesan cheese and a pinch of paprika.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
6g
Carbs
18g
