4 tablespoon light margarine
1/2 cup fat free italian salad
1 dressing
1 tablespoon garlic -- minced
1 teaspoon hot pepper sauce
1/3 cup worcestershire sauce
4 bay leaf
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 lemon -- juice of
2 lb shrimp -- not peeled
1/3 cup white wine
12 oz angel hair pasta --
1 uncooked
3 tablespoon olive oil
1/2 teaspoon garlic -- minced
2 tablespoon parsley -- finely chopped
In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about15 min. Add wine and cook another 10-12 min.
Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
In a small pan, combine remaining ingre and saute for a few min. Pour over pasta and toss.
Recipe By : Shape - April 1995
