rotini with shrimp

Noodles & Pasta

A quick and tasty pasta dish with shrimp, rotini, and your choice of garlic-butter, pesto, or tomato sauce. Fast, flavorful, and versatile.

4 quarts water
8 ounces uncooked spiral pasta 1 1/2 pounds uncooked medium shrimp, peeled and deveined creamy lemon sauce:
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour 1 1/2 cups 2% milk
1/3 cup white wine or chicken broth
1 tablespoon grated lemon peel 1 teaspoon dill weed
1 garlic clove, minced 3/4 teaspoon salt
1/8 teaspoon white pepper 1/4 cup finely chopped green onions

In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.
In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper.
Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.