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8 oz. fresh seafood (shrimp, scallops, lobster or crabmeat)
8 oz. angel hair pasta, uncooked
3/4 cup sliced fresh mushrooms
1/3 cup chopped green onions
1/3 cup dry white wine
1 clove garlic, minced
2 tbsp. reduced-calorie stick margarine
2 tbsp. flour
1 cup skim milk
1/3 cup nonfat sour cream
1/2 tsp. paprika
Cook pasta according to package directions, omitting salt. Drain well. Set aside and keep warm. Combine mushrooms, green onions, white wine and garlic in a large, nonstick skillet. Bring to a boil. Reduce heat, and simmer uncovered until liquid evaporates. Add margarine, stirring to melt. Add flour and cook, stirring constantly for 1 minute. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and begins to boil. Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thoroughly heated. Spoon over pasta; sprinkle with paprika.
Ready in 30 min 10 min prep
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