We were in the mood for something different, so I searched the cookbooks for something I'd never made before. I came across Shrimp Linguine in one of my Pampered Chef cookbooks. It has a lot of ingredients, but the mix is really quite delicious!
3/4 pound uncooked shell-on medium shrimp (about 20-30), peeled, de veined and tails removed. Frozen shrimp can be substituted for the fresh shrimp, if desired. Simply thaw the shrimp and proceed as recipe directs.
3/4 cup coarsely chopped carrots (2 medium)
2 large plum tomatoes, seeded and diced
1/4 cup sliced green onions with tops
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese
8 ounces uncooked linguine
1 teaspoon 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 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Additional grated fresh Parmesan cheese (optional)
- Peel and devein shrimp; remove tails. Coarsely chop carrots using food chopper. Dice tomatoes and slice green onions using chefs knife. Grate Parmesan cheese using deluxe cheese grater.
- Cook pasta according to package directions in professional (4 qt) casserole; drain. Return pasta to casserole; cover and keep warm.
- Meanwhile, heat oil in large (10 inch) saute' pan. Add shrimp, carrots and garlic pressed with garlic press. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; remove from skillet and keep warm.
- Gently heat sour cream and evaporated milk in same skillet over low heat whisking with nylon spiral whisk. (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.