Creamy Seafood With Angel Hair Pasta
- 8 ounces fresh seafood (shrimp, scallops, lobster or crabmeat..even imitation crabmeat will work)
- 8 ounces angel hair pasta, uncooked
- 3/4 cup sliced fresh mushrooms
- 1/3 cup chopped green onion
- 1/3 cup dry white wine
- 1 clove garlic, minced
- 2 tablespoons reduced-calorie stick margarine
- 2 tablespoons flour
- 1 cup skim milk
- 1/3 cup nonfat sour cream
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon paprika
- Cook pasta according to package directions, omitting salt and fat.
- Drain well.
- Set aside and keep warm.
- Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
- Bring to a boil.
- Reduce heat, and simmer, uncovered until liquid evaporates.
- Add margarine, stirring to melt.
- Add flour and cook stirring constantly for 1 minute.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
- Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
- Spoon over pasta; sprinkle with cheese and paprika.
fresh seafood, hair pasta, mushrooms, green onion, white wine, clove garlic, margarine, flour, milk, nonfat sour cream, parmesan cheese, paprika
Taken from www.food.com/recipe/creamy-seafood-with-angel-hair-pasta-29204 (may not work)