1 lb. med. shrimp, fresh, unpeeled
3/4 c. skim milk
2 tsp. butter
1 tbsp. plus 1 tsp. all-purpose flour
2 tsp. lemon juice
1/2 tsp. salt
1 1/4 c. fresh asparagus (about 1/2 lb.), 1" diagonal slices
1 c. fresh green peas, shelled
1/2 c. green onions, thinly sliced
1/8 tsp. red pepper, crushed
Vegetable cooking spray
1 tbsp. fresh mint, minced
5 c. hot rigatoni (short tubular pasta), cooked without salt or fat
Lemon wedges
Fresh mint sprigs (optional)

Peel and devein shrimp; set aside. Place milk in a 1 cup measure; microwave at HIGH 1 minute, and set aside. Place butter in a 1 quart glass measure; microwave at HIGH 30 seconds or until melted. Add flour, stirring with a wire whisk; microwave at HIGH 30 seconds. Gradually add milk, stirring until well blended. Microwave at HIGH 2 minutes or until slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep warm.

Combine asparagus, peas, green onions and pepper in a 2 quart casserole coated with cooking spray; microwave at HIGH 1 1/2 minutes. Stir in shrimp and minced mint. Cover with casserole lid; microwave at HIGH 3 to 4 minutes or until shrimp is done, stirring every 1 1/2 minutes. Let stand, covered, 3 minutes; drain. Combine shrimp mixture, pasta, and milk mixture in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint sprigs, if desired. Yield: 6 (1 1/3 cup) servings.