Ingredients
- 1 nonstick cooking spray
- 8 oz uncooked angel hair pasta
- 12 oz frozen, fully cooked, peeled
- 1 shrimp, thawed
- 1 green onion, chopped
- 2 plum tomatoes, peeled,
- 1 seeded, and chopped
- 2 cloves garlic, crushed
- 1/2 cup chopped fresh basil, or
- 1 a tsp dried
- 1/4 cup dry white wine
- 1 cup low fat, low sodium clam
- 1 chowder
- 3 1/2 tablespoon grated parmesan cheese
Preparation method
- Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside. Heat oven to 350 degrees. Cook the angel hair pasta in lightly salted boiling water according to the package directions.
- When tender, drain, rinse under cold running water and drain again. Set aside. In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder.
- Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish.
- Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes.
- Serve hot from dish with lemon wedges on the side if desired. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve. 5 servings at 300 calories and 4 grams fat each.
Posted by Chef M.H. on August 12th, 2010
