Creamy Shrimp with Vermicelli

Kitchen Tested
  • Yield 4 to 6 servings

The subtle flavor of dill in this pasta dish is very welcoming.


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