4 tablespoons light margarine
1/2 cup fat free italian salad dressing
1 tablespoon garlic — minced
1 teaspoon hot pepper sauce
1/3 cup worcestershire sauce
4 bay leaf
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 lemon — juice of
2 pounds shrimp — not peeled
1/3 cup white wine
12 ounces angel hair pasta — uncooked
3 tablespoons olive oil
1/2 teaspoon garlic — minced
2 tablespoons parsley — finely chopped
In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about 15 min. Add wine and cook another 10-12 min.
Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
In a small pan, combine remaining ingre and saute for a few min. Pour over pasta and toss.