Shrimp Pasta Primavera Recipe

• 1 pound med. shrimp, fresh, unpeeled
• 3/4 c. skim lowfat milk
• 2 teaspoon butter
• 1 tbsp. plus 1 teaspoon all-purpose flour
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1 1/4 c. fresh asparagus (about 1/2 lb.), 1" diagonal slices
• 1 c. fresh green peas, shelled
• 1/2 c. green onions, thinly sliced
• 1/8 teaspoon red pepper, crushed
• Vegetable cooking spray
• 1 tbsp. fresh mint, chopped
• 5 c. warm rigatoni (short tubular pasta), cooked without salt or possibly fat
• Lemon wedges
• Fresh mint sprigs (optional)

1. Peel and devein shrimp; set aside.
2. Place lowfat milk in a 1 c. measure; microwave at HIGH 1 minute, and set aside.
3. Place butter in a 1 qt glass measure; microwave at HIGH 30 seconds or possibly till melted.
4. Add in flour, stirring with a wire whisk; microwave at HIGH 30 seconds.
5. Gradually add in lowfat milk, stirring till well blended.
6. Microwave at HIGH 2 min or possibly till slightly thickened, stirring every 30 seconds.
7. Stir in lemon juice and salt; set aside and keep hot.
8. Combine asparagus, peas, green onions and pepper in a 2 qt casserole coated with cooking spray; microwave at HIGH 1 1/2 min.
9. Stir in shrimp and chopped mint.
10. Cover with casserole lid; microwave at HIGH 3 to 4 min or possibly till shrimp is done, stirring every 1 1/2 min.
11. Let stand, covered, 3 min; drain.
12. Combine shrimp mix, pasta, and lowfat milk mix in a large bowl; toss gently.
13. Spoon onto serving plates; serve with lemon wedges.
14. Garnish with mint sprigs, if you like.
15. Yield: 6 (1 1/3 c.) servings.

shrimp, milk, butter, flour, lemon juice, salt, fresh asparagus, fresh green peas, green onions, red pepper, vegetable cooking spray, fresh mint, warm rigatoni, lemon wedges, mint sprigs

Taken from cookeatshare.com/recipes/shrimp-pasta-primavera-30706 (may not work)