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Ingredientes
- 7 ounce. uncooked rotini pasta
- 1 sm. onion, minced
- 1/4 c. flour
- 1/4 teaspoon pepper
- 1 teaspoon white wine Worcestershire sauce
- 1/4 c. minced fresh parsley
- 1 jar sliced mushrooms
- 1/4 c. Parmesan cheese
- 2 tbsp. butter
- 1 garlic clove, chopped
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 2 ounce. shredded Swiss cheese
- 1 pound frzn med. size cooked shrimp, thawed
Direcciones
- Cook pasta to desired doneness. Drain, rinse in warm water. Place on serving plate; keep hot. Heat butter in large skillet over medium heat, add in onion and garlic; cook till tender. Add in flour, salt and pepper; cook and stir till smooth and bubbly. Gradually add in lowfat milk and Worcestershire sauce. Cook till mix boils and thickens, stirring constantly. Add in parsley, Swiss cheese and mushrooms; cook and stir till cheese melts. Stir in shrimp; cook till thoroughly heated. Spoon over cooked pasta. Sprinkle with Parmesan cheese. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 68 | 26% |
| Total Fat 7.76g | 10% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 268mg | 11% |
| Potassium 297mg | 8% |
| Total Carbs 26.64g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.36g | 3% |
| Protein 20.59g | 33% |
