SHRIMP SCAMPI

8 oz. angel hair pasta
1 3/4 C. low−sodium chicken broth
2 garlic cloves, minced
1/4 tsp. salt−free lemon−pepper seasoning
1/4 C. chopped green onions, divided
1/4 C. minced fresh parsley, divided
1 lb. uncooked shrimp, peeled and deveined
Cook pasta according to package directions.
Meanwhile, in a large saucepan, combine the broth, garlic, lemon−pepper
seasoning and 3 tablespoons each green onions and parsley. Bring to a boil.
Add shrimp; cook for 3 to 5 minutes or until shrimp turn pink. Drain pasta and
place in a serving bowl. Top with shrimp mixture and remaining onions and
parsley. Serves 4.
NUTRITIONAL ANALYSIS: One serving equals: 250 calories, 398 mg sodium,
136 mg cholesterol, 33 gm carbohydrate, 23 gm protein, 2 gm fat.
DIABETIC EXCHANGES: 2 starch, 2 very lean meat, 1/2 vegetable.
STRAWBERRY SHORTCAKE
4 C. fresh strawberries, sliced
2 T. granulated sugar
2 packets Sweet 'N Low
In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover.
Refrigerate until ready to serve.
Shortcakes
2 C. all−purpose flour
2 T. granulated sugar
2 packets Sweet 'N Low
1 T. baking powder
1/8 tsp. salt
6 T. reduced−calorie stick margarine
1/3 C. 1% fat milk
1/3 C. reduced−fat sour cream
3/4 C. reduced−fat frozen whipped topping, thawed
Preheat oven to 450ºF.