Rigatoni, shrimp, peas, onions, asparagus, and more!
1 pound medium unpeeled fresh Shrimp3/4 cup fat-free (skim) Milk2 teaspoon Butter1 tablespoon plus 1 teaspoon all-purpose Flour2 teaspoons Lemon juice1/2 teaspoon Salt1-1/4 cup (1-inch) diagonally sliced fresh Asparagus (about 1/2 pound)1 cup shelled fresh green Peas1/2 cup thinly sliced green Onions1/8 teaspoon crushed red PepperVegetable cooking spray1 tablespoon minced fresh Mint5 cups hot cooked Rigatoni (short tubular pasta)Lemon wedgesFresh Mint sprigs (optional)
Peel and devein shrimp; set aside.Place milk in a 1-cup glass measure; microwave at high 1 minute and set aside. Place margarine in a 1-quart glass measure; microwave at high 30 seconds or until melted. Add flour, stirring with a wire whisk; microwave at high 30 seconds. Gradually add milk, stirring until well blended. Microwave at high 2 minutes or until slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep warm.Combine asparagus, peas, green onions, and pepper in a 2-quart casserole coated with cooking spray; microwave at high 1-1/2 minutes. Stir in shrimp and minced mint. Cover with casserole lid; microwave at high 3 to 4 minutes or until shrimp is done, stirring every 1-2 minutes. Let stand, covered, 3 minutes; drain.Combine shrimp mixture, pasta, and milk mixture in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint springs, if desired.
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