Creamy Shrimp with Vermicelli

  • Yield: 4 to 6 servings


1tablespoon margarine
1/4cup all-purpose flour
2cups skim milk
1tablespoon lemon juice
1teaspoon dried dillweed
1 1/2pounds medium shrimp, peeled
1 (12-ounce) package vermicelli pasta
1/4cup grated Parmesan cheese (optional)
Salt and pepper


  1. In a saucepan, melt margarine over low heat and blend in flour.  Gradually add milk; cook, stirring constantly, until mixture thickens, about 3 minutes.  Add lemon juice, dillweed and shrimp, stirring.  Cook over medium heat until shrimp turn pink, 5 to 7 minutes.
  2. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain.  Serve shrimp and sauce over pasta.  Sprinkle with Parmesan, if desired.  Season with salt and pepper.

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