Tuesday, July 3, 2007

Creamy Cajun Shrimp Linguine

Mmmmmm... we had this for dinner tonight, delish! Tastes like one of the bertoli's frozen dinners (that we love) but, without the 30 grams of fat, more than half of that saturated! It's very rare, to find a dish that I absolutely love and Ryan absolutely loves, and this is it. :) This will fix your craving for creamy pasta and not ruin your diet :) It's from cookinglight.com. I served it with lite garlic bread.

The only changes I made was I used small shrimp, ones that were frozen and already cooked. I used a yellow bell pepper. I cooked the vegetables with a tad bit of butter and set aside, than made the sauce(with a little bit more creamer) and after it had thickened added the vegetables. Next time, I will not add the parsley, I just can not make myself like the way it tastes!

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1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning object2=">
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley


Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour and seasoning to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.


4 servings (serving size: 1 1/2 cups)

Nutritional Information

CALORIES 365(27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); PROTEIN 27.4g; CHOLESTEROL 194mg; CALCIUM 101mg; SODIUM 685mg; FIBER 2.2g; IRON 4.1mg; CARBOHYDRATE 38.1g

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