Creamy Lemon Dill Shrimp

Yum! Is all I can say about  Creamy Lemon Dill Shrimp. I have been on a mission lately to create creamy sauces that are still SKINNY. This one I think has it going on- Creamy and rich tasting, but SKINNY all the same. The dill and lemon make it fresh and "springy" too. I hope you like it.

Here's What You Need:
2 capfuls of Extra Virgin Olive Oil (divided)
1/2 lb deveined medium shrimp
1/2 cup diced mixture of red and yellow peppers
4oz flavored light cream cheese (Garlic and Herb, for example)
1/3 cup skim milk
1 TBS white wine
lemon juice (approx. 1 lemon)
1/4 tsp of fresh dill
Handful of baby spinach (chopped)

Here's What You Do:
Heat 1 capful of oil over medium high heat. Sprinkle shrimp with salt and pepper and add to pan, saute for approximately 2 minutes per side. Set the shrimp aside and wipe out the pan.  Add the second capful of oil. Add in the peppers and saute until softened. (approx 5 minutes) Add in the cream cheese, milk, white wine and lemon juice. Keep stirring and breaking up the cream cheese with a wooden spoon. Keep stirring  until the sauce is smooth. You can add an extra TBS of each of the following to ensure the sauce is creamy: lemon juice, wine, milk. Stir back in shrimp and dill until heated through. Add spinach and toss several times to blend. Top with a bit more dill to taste as well as salt and pepper.

Kid Tip:Serve this with rice. Cut the shrimp and vegetables into tiny pieces and str into the rice. You can substitute pasta or orzo, as well.

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