Tuesday, February 14, 2006

Sauteed Shrimp and Vermicelli

Quick recipe. I include the nutrition info because I got this recipe from a Weight Watchers magazine. But really, who only eats one cup of pasta at a time.

Sauteed Shrimp and Vermicelli

2 tablespoons butter or stick margarine
1 (0.7-ounce) package dry Italian dressing mix
3/4 pound peeled and deveined medium shrimp
4 cups hot cooked vermicelli (about 8 ounces uncooked pasta), cooked without salt or fat
Note: I add parsley and top with Parmesan cheese.

Melt butter in a large nonstick skillet over medium heat; stir in dressing mix. Add shrimp; sauté 5 minutes or until shrimp are done. Combine shrimp mixture and pasta; toss well. Yield: 4 servings (serving size: 1 cup). Cal 320, Fat 7.4g, Carb 41.7, Sodium 834mg.

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