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Creamy Seafood With Angel Hair Pasta Recipe

Creamy Seafood With Angel Hair Pasta Recipe

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Ingredients:

Serving

8 oz fresh seafood ( shrimp , scallops , lobster or crabmeat..even imitation crabmeat will work)
8 oz 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 tbsp reduced-calorie stick margarine
2 tbsp flour
1 cup skim milk
1/3 cup nonfat sour cream
2 tbsp grated parmesan cheese
1/2 tsp paprika

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	392.58 Kcal (1644 kJ)
Calories from fat	101.59 Kcal
		% Daily Value*
Total Fat	11.29g	17%
Cholesterol	21.85mg	7%
Sodium	447.22mg	19%
Potassium	417.98mg	9%
Total Carbs	56.34g	19%
Sugars	6.17g	25%
Dietary Fiber	3.15g	13%
Protein	13.83g	28%
Vitamin C	7.2mg	12%
Vitamin A	0.1mg	3%
Iron	200.2mg	1112%
Calcium	213.1mg	21%

Amount Per 100 g
Calories	156.76 Kcal (656 kJ)
Calories from fat	40.57 Kcal
		% Daily Value*
Total Fat	4.51g	17%
Cholesterol	8.73mg	7%
Sodium	178.58mg	19%
Potassium	166.9mg	9%
Total Carbs	22.5g	19%
Sugars	2.46g	25%
Dietary Fiber	1.26g	13%
Protein	5.52g	28%
Vitamin C	2.9mg	12%
Iron	79.9mg	1112%
Calcium	85.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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