Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          uncooked rotini -- (8 ounces)
                        (corkscrew pasta)
     3/4  pound         peeled deveined fresh shrimp
                        shrimp
   1      tablespoon    margarine
   2      tablespoons   all-purpose flour
   1 1/2  cups          skim milk
     1/2  cup           chablis or other dry white wine
   1      tablespoon    grated lemon rind
   1      teaspoon      dried whole dillweed
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
   2      cloves        garlic -- crushed
     1/4  cup           minced green onions
                        lemon wedges -- (optional)

Preparation:

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).