Monday, June 14, 2010
Shrimp and Linguini
I made this a few nights ago for dinner. Make sure to heat up your sour cream and milk long enough...mine could have been a bit warmer. We served it with sliced french bread with mozzarella and cheddar cheese that we broiled.
3/4 pound Uncooked shell-on medium shrimp (about 20-30), peeled, deveined and tails removed
3/4 cup Coarsely chopped carrots
2 Large plum tomatoes, seeded and diced
1/4 cup Sliced green onions with tops
1/3 cup Grated fresh Parmesan cheese
8 ounces Uncooked linguine
1 tsp Olive oil
2 Garlic cloves, pressed
3/4 cup Reduced fat sour cream
1/2 cup Fat free evaporated milk
1/4 cup Snipped fresh basil leaves
1/2 tsp Salt
1/4 tsp Coarsely ground black pepper
1. Peel and devein shrimp; remove tails. Coarsely chop carrots. Dice tomatoes and slice green onions. Grate Parmesan cheese.
2) Cook pasta according to package directions; drain. Return pasta to pot; cover and keep warm.
3) Meanwhile, heat oil in a large saute pan. Add shrimp, carrots and garlic. Cook and stir over medium heat 3-4 minutes or jut until shrimp turns pink; remove from skillet and keep warm.
4) Gently heat sour cream and evaporated milk in same skillet over low heat, whisking. Do not boil. Stir in Parmesan cheese. add shrimp mixture, tomatoes, green onions, basil, salt and black pepper; mix gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.