Shrimp Casserole
1 large onion, chopped 1 green bell pepper, seeded and
chopped 2 Lbs. medium shrimp, peeled 1 Cup sliced
fresh mushrooms 1 Teaspoon minced garlic 1 Tablespoon
chopped parsley
1 (10 3/4 oz) can golden mushroom soup
1 (11oz) package fat-free (or light if you prefer) cream
cheese 1 Teaspoon hot sauce
2/2 Cup sliced green onions (scallions)
2 (1oz. package) rotini pasta
In a large pan coated with nonstick cooking spray, sauté the
onion and green pepper over medium heat until tender, about
5 minutes. Add the shrimp, mushrooms, and garlic, sautéing
until the shrimp are done and the vegetables are tender,
about 5 minutes. Add the parsley, the golden mushroom soup,
and cream cheese, stirring until the cream cheese is melted.
Add the hot sauce and green onions. Meanwhile, cook the
rotini according to package directions, omitting any oil and
salt. Drain and add the pasta to the shrimp mixture, tossing
to mix well.
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