“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.
- 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
- 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.
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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