Lemon Basil Shrimp & Pasta
To enhance the lemon flavor, try using lemon basil.

• 8 ounces uncooked vermicelli
• 1/4 cup fresh squeezed lemon juice
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped fresh basil
• 3/4 pound shelled deveined uncooked shrimp
• 2 cloves garlic, minced
• 1 zucchini, halved lengthwise, cutinto 1/2 inch slices (3/4 cup)
• 1 yellow squash, halved lengthwise, cut into 1/2 inch slices (3/4 cup)

Cook vermicelli to desired doneness as directed on package. Drain.

While pasta cooks, combine lemon juice, salt, 1 tablespoon olive oil in a small bowl. Whisk with a wire whisk until well blended. Gently stir in basil and set aside.

In a large nonstick skillet, heat remaining 1 tablespoon olive oil over high heat until hot. Add shrimp and cook 3 minutes, stirring frequently. Add garlic, zucchini and yellow squash; cook 3 to 4 minutes until vegetables are tender and shrimp turn pink. add cooked vermicelli and basil mixture; toss gently. Serve

Per Serving: 340 Calories; 8g Fat; 1g Saturated Fat; 21g Protein; 46g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 410mg Sodium. Exchanges: 2 1/2 Starch, 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat or 2 1/2 Carbohydrate; 1 Vegetable, 1 1/2 Very Lean Meat, 1 Fat.

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