Recipes

Ingredients

• 1 box Penne Pasta (Wheat Or Low Carb)
• 1 bottle Lemon Pepper Marinade (Lawry's)
• 1 pound 16-20 Count Raw Shrimp Cleaned And Peeled
• 1 cup Fat Free Skim Milk
• 1 Tablespoon Light Butter Spread
• 1 Tablespoon All Purpose Flour
• 3 wedges The Laughing Cow Light Creamy Swiss Cheese
• 1 whole Large Onion Sliced
• 1 whole Red Or Yellow Bell Pepper Sliced
• 1 whole Zucchini Sliced
• 1 whole Roma Tomato Largely Chopped
• 1 teaspoon Cayenne Pepper
• 2 teaspoons Ground Nutmeg
• 2 teaspoons Garlic Powder
• 1 clove Garlic, Minced
• 2 Tablespoons Italian Seasoning Or Parsley (divided)
• 1 teaspoon Salt, To Taste
• 1 teaspoon Pepper - To Taste

Preparation

Marinade shrimp in a plastic zip lock bag with one bottle of Lawry’s Lemon Pepper Marinade for 30 minutes up to 4 hours.

Create the cream sauce by putting the butter and flour in a pan to create a rue on medium heat stirring constantly until melted and well mixed.

Slowly add in the milk string constantly with a whisk until well dissolved. Bring to a boil. (If you would like the sauce thinner or thicker, add more or less milk accordingly).

Turn heat down to medium high heat and add in one wedge of The Laughing Cow Light Creamy Swiss cheese at a time until combined and smooth. Add minced garlic, nutmeg, Cayenne, a teaspoon of lemon zest, and half the juice of a lemon. Turn heat down to low until ready to use.

In the mean time cook the Penne Pasta until Al Dente. Also, saute all of the sliced veggies (except the Roma tomatoes) in a generous amount of Pam. Add salt, pepper, garlic powder and Italian seasoning to the veggies while sauteing.

After your veggies are sauteed, add the Roma tomato’s and saute until the shrimp is cooked and ready. You can either grill the shrimp separately or saute them with the veggies. Cook shrimp until pink.

Toss all ingredients together for a wonderful dinner! Serve with lemon wedges and top with parsley or Italian seasoning.