LIGHT (AND DELICIOUS) SHRIMP AND LINGUINE
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.
Provided by MamaJ
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove tails from shrimp.
- Chop carrots, tomatoes, and onions.
- Cook pasta and keep warm.
- 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.
- Gently heat sour cream and milk in same pan over low heat, stirring constantly--DO NOT BOIL.
- Stir in Parmesan cheese.
- Add shrimp mixture, tomatoes, green onions, basil, salt and pepper.
- Mix gently and add to pasta.
- Add additional Parmesan cheese if desired.
- Enjoy!
Nutrition Facts : Calories 463.9, Fat 11.5, SaturatedFat 5.4, Cholesterol 205.5, Sodium 1298.4, Carbohydrate 54.1, Fiber 3, Sugar 7.3, Protein 34.5
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Zilu Miha
[email protected]I'm going to make this dish for my next potluck.
bella is the queen pidduck
[email protected]This dish is so good, I could eat it every day!
clrahmaanmuuse aishor
[email protected]I'm a vegetarian, so I left out the shrimp. The dish was still delicious.
Innocent Senator Ben (Smith)
[email protected]I'm allergic to shrimp, so I used chicken instead. It was still really good!
Chad Barker
[email protected]This recipe is too complicated for me. I'm going to try a different one.
Kelvin Daniel
[email protected]I'm not sure if I did something wrong, but my sauce turned out really watery.
Jacy
[email protected]This recipe is a little pricey, but it's worth it for a special occasion.
Muhammed Muhammed
[email protected]I served this dish with a side of roasted vegetables.
Aaralyn
[email protected]I added some chopped sun-dried tomatoes to the sauce for a little extra flavor.
Judy Giard
[email protected]This dish is a great way to use up leftover shrimp.
Raeez Tahliil
[email protected]I had some trouble finding linguine, so I used spaghetti instead. It worked out just fine.
Roohullah Khan
[email protected]The sauce is a bit too lemony for my taste, but it's still a good recipe.
Tracy Robinson
[email protected]I love how light and refreshing this dish is. It's perfect for a summer meal.
Deepa Timilsina
[email protected]I made this dish for a dinner party and everyone raved about it. It's definitely going to be my new go-to recipe for shrimp and linguine.
Garret Mizuno
[email protected]This recipe is a keeper! It's simple to follow and the results are amazing. I highly recommend it.
Pakeerathan Venu
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The shrimp was cooked perfectly and the sauce was delicious.
Ben Wells-Day
[email protected]This dish is so easy to make and it's always a hit with my guests. I love that it's light and healthy, but still packed with flavor.
Ryzon Bengry
[email protected]I followed the recipe exactly and it turned out great! The shrimp was tender and juicy, and the sauce was creamy and flavorful. My family loved it!
Shant Dreamz
[email protected]This shrimp and linguine dish is a seafood lover's dream! The shrimp is cooked perfectly and the linguine is al dente. The sauce is light and flavorful, with a hint of lemon and garlic. I will definitely be making this again!