3/4 pound shrimp -- raw, cleaned

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 8 ounces thi spaghetti

extra virgin olive oil (1-tbsp) -- optional 1 1/2 teaspoons fresh garlic -- crushed

1/2 cup dry white wine

1 tablespoon lemon juice

3/4 teaspoon dried oregano

4 cups chopped fresh spinach -- (packed)

1/3 cup red bell pepper -- roasted strips

3/4 cup low-sodium chicken broth

1 teaspoon cornstarch

1/4 cup nonfat Parmesan cheese -- grated

Rinse the shrimp with cool water and pat dry with paper towels. Sprinkle with the salt and pepper, and set aside.

Cook the pasta al dente according to package directions. Drain well, return to the pot and toss with olive oil if desired. Cover to keep warm.

While the pasta is cooking, coat a large nonstick skillet with olive oil cooking spray, and heat over medium-high heat. Add the garlic and stir-fry for 30 seconds, or until the garlic just begins to turn color. Add the shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque and any liquid released from the shrimp during cooking has evaporated. Add wine, lemon juice and oregano to the skillet, and cook for about 2 minutes, or until the volume is reduced by half. Reduce heat to medium, add the spinach and stir-fry for a minute or 2, or just until the spinach is wilted. Stir in the roasted red peppers.

Add the pasta to the skillet. Place the chicken broth in a small bowl and stir in the cornstarch. Pour the mixture over the pasta and toss gently for about 1 minute, or until the sauce thickens slightly. Add a little more broth if the mixture seems too dry. Remove the skillet from the heat and serve hot, topping each serving with a tablespoon of Parmesan.

TIP To roast peppers: Rinse peppers, dry well and cut in half lengthwise. Remove stems, membranes and seeds. Coat a large baking sheet with nonstick cooking spray and place the peppers, cut side down, on the sheet. Bake at 425 degrees for 25 minutes, or until the skins are blistered and charred. Transfer peppers to a bowl, cover tightly with a lid or plastic wrap, and let steam in bowl at least 15 minutes. When peppers are cool enough to handle, gently peel the charred skins off (they should slip off easily). Dice or slice peppers and use as desired.

per 1-1/2-cup serving: 320 cals, 1.8 g fat, 5.0% cff (50 g carbo, 141 mgs chol, 2.1 grams fiber, 26 grams protein, 476 mg sodium) 270 cals, 5.4 g fat, 19.4% cff with olive oil 240 cals, 2.0 g fat, 8.1% cff without oil

Available on-line at < http://www.charleston.net/ > The Post and Courier, Charleston, SC: What's Cookin' Sunday, June 1, 1997. "How low can we go? As low(-fat) as you want ..." Posted by patHanneman on eat-lf