TARRAGON SHRIMP


1 (9 oz.) package refrigerated spinach fettuccine

1 (6 oz.) package frozen pea pods

non-stick cooking spray

12 oz. fresh or frozen shrimp; peeled & deveined

1/2 teaspoon bottled minced garlic OR 1 clove garlic; minced

1 cup evaporated skim milk

1/2 cup low-sodium chicken broth; defatted

1 tablespoon cornstarch

1/2 teaspoon dried tarragon or basil; crushed

1/8 teaspoon salt

snipped fresh tarragon (optional)

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1. Cook pasta according to package directions; drain. Keep warm. Rinse pea
pods under cold running water to separate; drain. Spray a large skillet
with non-stick cooking spray. Heat over medium heat. Add shrimp and garlic;
cook for 2 to 3 minutes or until shrimp turn opaque. Remove from skillet.

2. Stir together milk, chicken broth, cornstarch, tarragon and salt. Add to
skillet. Cook and stir until thickened and bubbly. Add pea pods. Cook and
stir for 1 minute more. Add shrimp; heat through. Serve over pasta.
Sprinkle with fresh tarragon, if desired.

* CHEF'S NOTE: Because the pasta, shrimp and sacue cook so quickly, it's a
good idea to have all the ingredients assembled before you begin cooking.

Yields 4 servings

CALORIES: 402; PROTEIN: 29g; FAT: 3g; CARBS: 64g; FIBER: 2g; CHOL: 133mg;
SODIUM: 374mg.
