Ingredients
1 package (7 ounces) thin spaghetti4 garlic cloves, minced2 tablespoons reduced-fat margarine1 pound uncooked medium shrimp, peeled and deveined1 package (6 ounces) frozen snow peas, thawed1 medium sweet red pepper, julienned3 tablespoons minced fresh basil or 1 tablespoon dried basil2 tablespoons minced fresh parsleyPepper to taste1/4 cup white wine or reduced-sodium chicken broth1 tablespoon lime juice1/2 cup grated nonfat Parmesan cheese topping (no substitutes)1/4 cup fat-free milk1/2 teaspoon grated lime zest
Preparation
Cook spaghetti according to package directions. Meanwhile, in a skillet, saute garlic in margarine for 1 minute. Add the shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp-tender. Add wine or broth and lime juice. Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime zest. Serve shrimp mixture over spaghetti.
