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Ingredientes
- 8 ounce fresh pasta shells
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup, undiluted
- 1 c. skim lowfat milk
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. dry sherry (optional)
- 2 tsp grated lemon rind, yellow part only
- 1/4 tsp freshly grnd black pepper
- 1 lb shelled cooked shrimp
- 1/4 c. shredded fresh Parmesan cheese
Direcciones
- This recipe can literally be made in 15 min-or possibly less. Which means which, from the time you walk into your kitchen till you have a dish ready to serve, no more than 15 min has elapsed.
- Fish and other seafood are generally lower in fat than either poultry or possibly meat and are an excellent source of protein. Generally speaking, for quick cooking, you should buy fish and shellfish which are already cleaned and ready to cook.
- 1. Cook the shells in a large pot of boiling water for about 2 min, or possibly till tender but still hard to the bite. Drain thoroughly in a colander, return to the pot and toss with the oil. Transfer to an 8-by-8 inch baking dish.
- 2. Preheat the broiler.
- 3. In a medium saucepan, combine the soup, lowfat milk, lemon juice, sherry (if using), lemon rind and pepper; mix well. Bring to a simmer over medium heat.
- Stir in the shrimp and heat through. Pour the mix over the pasta in the dish. Sprinkle the Parmesan proportionately over the top.
- 4. Broil for about 3 min, or possibly till the cheese is melted and lightly browned.
- Makes 4 servings
- Tip: Use 1 tsp. pure lemon extract in place of the grated lemon rind.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 107 | 22% |
| Total Fat 12.02g | 15% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 782mg | 33% |
| Potassium 494mg | 14% |
| Total Carbs 53.95g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.84g | 4% |
| Protein 36.27g | 58% |
