We found this in the newspaper and it quickly became a favorite of ours! I usually double the recipe so we have leftovers. We also enjoy this one with chicken instead of shrimp quite often.
1 tablespoon butter
8 ounces sliced cimini (baby bella) mushrooms
1 large red bell pepper, cut into 1/4" slices and halved
2 teaspoons flour
1 teaspoon Cajun seasoning (we use more!)
1/4 teaspoon salt
2/3 cup fat-free half and half
1 cup water
1 (14 ounce) can fat free chix broth
6 ounces linguine
1 pound medium uncooked peeled and deveined shrimp
1/4 cup chopped fresh flatleaf parsley
In a large non-stick skillet, melt butter on medium-high. Add mushrooms and bell pepper to pan; cook 4 minutes or until moisture evaporates. Add flour, seasoning and salt; cook 30 seconds. Stir in half and halfl; cook 1 minute or until slightly thickened, stirring constantly.
Combine water and broth in a Dutch oven; bring to boil. Break pasta in half; add to pan. Bring mixture to boil. Cover, reduce heat and simmer 8 minutes. Add shrimp to pan. Cover and simmer 3 minutes or until shrimp is opaque. Remove Dutch oven from heat and drain. Add pasta misture and parsley to skillet; toss to mix. Serve immediately.
Makes 4 servings. 20 minutes prep time. About 20 minutes cooking time.
Per serving: 333 calories, 30 grams protein, 5 gram fat (13 percent calories from fat), 2.2 grams saturated fat, 43 grams carbs, 176 milligrams cholesterol, 685 milligrams sodium, 3 grams fat
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