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- #NAME:"Shrimp with Lemon Pepper Pasta",#SERV:[3,6,12],#ING:[["6 ozs. lemon pepper pasta","1/4 c. defatted chicken broth","1/4 c. white wine","1/2 lb. medium shrimp, peeled and deveined","1/2 c. lemon-dill fat-free salad dressing","4 cloves garlic, minced","1/4 c. chopped shallot","1/3 c. clam juice","1/4 c. chopped parsley","1 1/2 tsp. dried dill leaves","1/2 tsp. freshly ground pepper","salt to taste"],["12 ozs. lemon pepper pasta","1/2 c. defatted chicken broth","1/2 c. white wine","1 lb. medium shrimp, peeled and deveined","1 c. lemon-dill fat-free salad dressing","8 cloves garlic, minced","1/3 c. chopped shallot","2/3 c. clam juice","1/2 c. chopped parsley","1 tbl. dried dill leaves","1 tsp. freshly ground pepper","salt to taste"],["24 ozs. lemon pepper pasta","1 c. defatted chicken broth","1 c. white wine","2 lbs. medium shrimp, peeled and deveined","2 c. lemon-dill fat-free salad dressing","16 cloves garlic, minced","2/3 c. chopped shallot","1-1/3 c. clam juice","1 c. chopped parsley","2 tbl. dried dill leaves","2 tsp. freshly ground pepper","salt to taste"]],#DIR:["1)Cook the pasta according to package directions, drain, and rinse with cold water. Rinse again with chicken broth, drain, and set aside.","2)Heat half of the white wine in a large non-stick sauté pan over medium heat. Add the shrimp and sauté until just pink, stirring frequently, about 3 minutes. (If you’re using frozen, defrost and cook only 1 minute.) ","3)Using a slotted spoon, transfer the shrimp to a bowl. Add the dressing, garlic, and shallots to the pan and cook 2 minutes. Add the clam juice and the rest of the white wine, and decrease the heat to medium low. ","4)Return the shrimp to the pan with the clam juice mixture. Add parsley, dill, pepper, and cooked pasta. Toss to blend. Season with salt to taste.","5)Serve with baked tomatoes and green salad."],#PRE:"Lemon pepper pasta is fairly common among the flavored pastas these days. If, however, you can’t find it, get regular linguine and add 1 tablespoon of lemon pepper to the water as the pasta cooks. This recipe calls for fresh shrimp, but you can also use frozen precooked shrimp—just thaw before you add them to the recipe. Lemon-dill fat-free salad dressing is another ingredient called for here that can be fiddled with: feel free to use regular fat-free Italian dressing instead."
