Creamy Shrimp & Pasta (Low Fat)

This is an excellent dish. Always get great response when I make it. Even most picky eaters like it. Feeds quite a few people and it's lower in fat!!!!! Can't beat that.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 16  ounces pasta
• 3  ounces Canadian bacon, chopped
• 2  lbs medium shrimp, peeled and tails removed
• 1  tablespoon onion powder or 1  tablespoon  minced onion
• 2  tablespoons reduced-calorie stick margarine
• 3  tablespoons all-purpose flour
• 2  cups fat-free chicken broth
• 1⁄2 cup white wine (optional)
• 1⁄4 teaspoon crushed red pepper flakes (or more)
• 1⁄2 tablespoon dried basil
• 1  tablespoon garlic (or more)
• 1  teaspoon dried rosemary
• 1⁄4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
• 1  dash black pepper, to taste

Directions

1. Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
2. While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
3. While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
4. If the shrimp has formed a lot of liquid, drain.
5. To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
6. Toss with the cooked pasta.