Shrimp Linguine With Pesto Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For when your heart desires decadence, but your waistline won't allow the indulgence. A slimmed-down, healthier version of a high-fat favourite. Nice for a romantic dinner when both parties are trying to be good! Ingredients:
1 lb shrimp (precooked, peeled shrimp, remove tails) |
1 (12 ounce) can evaporated skim milk |
1/4 cup pesto sauce |
2 garlic cloves, minced |
1 cup white wine |
1/2 red onion, chopped |
2 zucchini, diced |
1/3 cup sun-dried tomato, chopped |
3/4 lb whole wheat linguine, uncooked |
Directions:
1. Put large pot (6 qt) of water on the stove (turned to med.).
2. Spray a non-stick 12 skillet with cooking spray, sauté onion and garlic for about 5 minutes.
3. Add zucchini, sauté another 5 minutes.
4. Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
5. Add white wine to skillet, bring to a boil, reduce by half.
6. Add pesto to skillet, stir to mix.
7. Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
8. Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
9. Serve sauce over linguine.
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