Instructions: Cook pasta according to package directions, omitting salt and fat, and adding shrimp during the last 3 minutes of cooking time. Drain; cover and set aside.

Melt margarine in a medium saucepan; add flour, stirring well with a wire whisk. Gradually add milk and wine, stirring until smooth.

Add lemon rind, dillweed, salt, pepper, and crushed garlic. Cook over medium heat 8 minutes or until thickened and bubbly, stirring constantly.

Combine pasta, shrimp, and sauce; toss well. Sprinkle with green onions.

Yield: 5 servings (serving size: 1 cup).

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