Light (And Delicious) Shrimp and Linguine |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a pampered chef cookbook called, It's Good For You! This light version of a normally high fat entree is creamy and delicious and doesn't taste like diet food . Give it a try, you will be glad you did. * According to the cookbook it has 300 calories and 8 g. of fat per serving. Ingredients:
3/4 lb shrimp, peeled and deveined |
3/4 cup carrot, chopped |
2 large plum tomatoes, seeded and chopped |
1/4 cup green onion, chopped |
1/3 cup parmesan cheese, grated |
8 ounces linguine, cooked |
1 teaspoon olive oil |
2 garlic cloves, minced |
3/4 cup low-fat sour cream |
1/2 cup fat-free evaporated milk |
1/4 cup fresh basil, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
additional parmesan cheese (optional) |
Directions:
1. Remove tails from shrimp.
2. Chop carrots, tomatoes, and onions.
3. Cook pasta and keep warm.
4. In large saute pan, heat oil and add shrimp, carrots and garlic. Cook and stir over medium heat for 3-4 minutes until shrimp turns pink. Remove from pan and keep warm.
5. Gently heat sour cream and milk in same pan over low heat, stirring constantly-DO NOT BOIL.
6. Stir in Parmesan cheese.
7. Add shrimp mixture, tomatoes, green onions, basil, salt and pepper.
8. Mix gently and add to pasta.
9. Add additional Parmesan cheese if desired.
10. Enjoy!
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