Hearty Angle Hair Shrimp Parmesan

Now that Fall is approaching and with it cooler days, people will be seeking out more comforting and hearty meals. But comforting does not have to be unhealthy. Here is a very hardy meal that isn't so unhealthy, you will be satisfied after eating this but you won't feel terribly guilty. This is a good way to get in a serving of vegetables, a serving of seafood, and lots of wonderful calcium. Of course this dish has a lot of carbs in it too so if you are on a low carb diet you may want to avoid this or limit your portion. This is so hearty though that you really don't need to eat a lot of it to be satiated.

1 box of angle hair pasta

1/2 onion chopped in to small pieces
3 green onions chopped in to small piecs
2 cloves of garlic minced
1 green pepper diced in to small pieces
1 tablespoon of olive oil

1 to 2 pounds of shrimp any size you like, talis removed

1/2 of a 32 oz carton of whipping ceam
1/2 stick low fat margarine
2 tablespoons low fat cream cheese
2 cups freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper to taste

Cook the pasta according to package directions. While you are waiting for the water to boil start to saute the vegetables in the olive oil. Only cook them to the point where they are almost getting soft, but not quite.

In a good sized sauce pan pour in the whipping cream. Then turn the flame on low. Then add the margarine and cream cheese and stir until melted. Then add the freshy grated parmesan cheese a little at a time while continuously stirring. Add the garlic powder and salt and pepper. About two minutes before the pasta is done cooking add the shimp and vegetables to the cream mixture. If you are really trying to cut back on fat and calories you can leave out the cream cheese, the cream cheese just helps give the sauce a thicker stickier consistency with out it the sauce will be a bit thinner but still tasty.

Drain the pasta and combine it with the sauce. Makes 6 good sized servings. Makes 8 smaller servings.

1/2 of a 32 oz bottole of whipping cream
1/2 stick reduced fat margarine