From Paulette Vickery's Recipe Collection

WW: PENNY PASTA WITH SHRIMP AND MUSHROOMS

fish, main dish

1 tablespoon margarine
1 each onion, chopped
4 teaspoon minced garlic, in a jar
1 1/4 lb medium shrimp
4 cup sliced mushrooms
1/2 cup minced parsley
2 tablespoon fresh lemon juice
1/4 teaspoon black pepper
4 cup hot cooked penny pasta

Melt margarine in a large nonstick skillet. Add onion and garlic, and cook until vegetables are tender, about 5 minutes. Add shrimp and mushrooms to skillet. Cook until shrimp turns pink and mushrooms release their liquid, 6-8 minutes. Stir in parsley, lemon juice, and pepper. Serve the penny pasta topped with the shrimp mixture. Per serving: calories 379, total fat 6 G, saturated fat 1 G, cholesterol 174 MG, sodium 178 MG, carbohydrate 48 G, fiber 4 G, protein 32 G, calcium 94 MG, points 7.

Yield: 4 servings




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