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."
photo by sugarpinkboutique
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
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
- 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!
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Reviews
-
This recipe is so delicious, my whole family loved it! I'm definitely placing this one in my personal cookbook collection! -
I NEVER rate a recipe, mainly because they are rarely worthy of the effort to do so. However, this recipe is an exception! Its worth the time and effort to not only rate it, but to prepare it and serve it to family and friends. After a party, I happened to have a a lot of veggies on hand, as well as frozen shrimp. I went in search of a recipe to use it all up. My search ended here. I would never have thought to use sour cream and evaporated milk to make a thick and creamy sauce. Never! This recipe went together quickly and can easily be adapted to the veggies you have on hand (I added broccoli substituted cherry tomatoes since that is what I had) and you could even substitute chicken. My husband prefers spicy food so I sprinkled the shrimp with a little cayenne pepper prior to sauteing. He RAVED about this dish. "This is company worthy!" I have to agree. This was easy, delicious, beautiful and best of all healthy. I am leary of trying new recipes but this one? This one is really good! I encourage anyone to try it. I will definitely make this again. -
This was really good and so easy to make! Made a serving for 1 since I am the only one who eats seafood and it made enought for 2 servings! Made for Best of 2010 Cookbook Tag. -
Oh my goodness this is so good! DH kept "purring". I guess that's a good sign. But the real test was when I cleaned up the dishes and DH had...licked his plate clean. I made as posted except cutting the recipe in half and using Fat Free half and half in place of the evaporated milk. This is a keeper and will be made again. Thanks for posting. :)
RECIPE SUBMITTED BY
I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time.
<br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together.
<br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites.
<br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies.
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