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Rotini with Shrimp

Rated as 3.17 out of 5 Stars

"A lovely lemon-dill sauce coats this colorful blend of shrimp, rotini pasta and minced green onions. 'It's attractive enough to serve guests,' says Janice Mitchell of Aurora, Colorado, 'and no one will guess the creamy sauce is low-fat.'"
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Ingredients

30 m servings
Original recipe yields 4 servings

Directions

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  1. In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.
  2. In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 420 calories, 7 g fat (3 g saturated fat), 257 mg cholesterol, 797 mg sodium, 48 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 4 very lean meat, 3 starch, 1 fat.

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Tasty and easy. The lemon flavor was weak so I added the juice of half a lemon.

Most helpful critical review

This shrimp dish was a nice change from my usual recipes. I did make a couple of changes, though. Since we're not big rotini fans, I used bow tie pasta (gemelli would have worked nicely, too). A...

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This shrimp dish was a nice change from my usual recipes. I did make a couple of changes, though. Since we're not big rotini fans, I used bow tie pasta (gemelli would have worked nicely, too). A...

It was pretty good. I think I will look for a better recipe next time. It needed vegetables and alittle more flavor.

I rated this 3 stars for potential. I had to use almond milk instead of 2%, so that may have made a bit of a difference, but over all the dill killed the sauce. WAY too much, and I didn't even p...

Tasty and easy. The lemon flavor was weak so I added the juice of half a lemon.

I cut the lemon and dill in half and it was still way too much. The lemon flavor out weighed everything else, tremendously. This recipe would have been much better with a different pasta. The ...

this was nice! I just added 1 tsp of lemon juice along with the grated lemon peel.