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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âRich and creamyâ perfectly describes Vonda Nixonâs scrumptious seafood pasta. âTopped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal,â Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but itâs still a seafood delight sure to prove popular in your home. 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 king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. 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.
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