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Makeover Velvet Shrimp Recipe

Makeover Velvet Shrimp Recipe photo by Taste of Home

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“Rich and creamy” perfectly describes Vonda Nixon’s scrumptious seafood pasta. “Topped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal,” Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but it’s still a seafood delight sure to prove popular in your home.

This recipe is:

Healthy

Diabetic Friendly

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Makeover Velvet Shrimp Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

12 ounces uncooked linguine
1/2 cup thinly sliced green onions
1 garlic clove, minced
1 tablespoon butter
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon all-purpose flour
1-1/2 cups half-and-half cream
3/4 cup shredded part-skim mozzarella cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.

Nutritional Facts 1-1/4 cups equals 388 calories, 11 g fat (6 g saturated fat), 150 mg cholesterol, 575 mg sodium, 45 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat.

Originally published as Makeover Velvet Shrimp in Light & Tasty August/September 2006, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Makeover Velvet Shrimp

Makeover Velvet Shrimp

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Reviewed on Sep. 04, 2012 by parksville

DELICIOUS, EXCELLENT, FABULOUS! This recipe is so easy and jam packed w/ flavor. The taste buds could not get enough. Will be making this one for many years to come. Thank you.

Reviewed on May. 05, 2012 by EKelley954

This is an excellent recipe. Family asks for it regularly. I usually add mushrooms. Restaurant quality.

Reviewed on Aug. 29, 2011 by chappieswife

This is a family favorite! We have made this many times now.

Reviewed on Jun. 11, 2010 by lokki1999

Quick and delicious!

Reviewed on Apr. 28, 2010 by Luv2Pits

I thought this was absolutely heavenly! I did up the garlic to 3 cloves because I'm a garlic lover and I used fat-free half & half and it worked wonderfully. Thanks for an awesome dish!!

Reviewed on Feb. 22, 2009 by Stargazer101

The fat-free version tends to curdle or burn quickly in my experience but I've never tried it in this recipe, could be worth a shot!

Reviewed on Jan. 18, 2009 by mimi50th

Is it possible to cut even more fat by using the fat free half- and-half?