Spicy Shrimp Linguine
Recipe from Cooking Light
Makes 4 servings
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 tsp garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped tomato (about 2 medium slicers)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly reduced-fat Parmesan cheese
Cook pasta according to the package directions, omitting salt and fat. Drain. Heat oil in a large pan over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated. Divide mixture into four bowls and top each with 1 tbsp parmesan cheese.
Nutritional Information: 411 calories, 50 carbs, 9 fat grams and 33 protein grams.
Review: It was pretty fabulous! Also, SUPER filling and, if I do say so myself, like restaurant quality. It seemed creamy and fattening. Hehe It’s a keeper FOR SURE!