|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® Whole Wheat Linguine|
|2 1/2 cups (625 ml)||fat free evaporated milk|
|2 tbsp (30 ml)||all-purpose flour|
|1/2 tsp (2 ml)||pepper|
|1/4 tsp (1 ml)||ground nutmeg|
|Pinch||each salt and cayenne pepper|
|2 tsp (10 ml)||extra virgin olive oil|
|12 oz (375 g)||peeled and deveined large shrimp|
|3||large cloves garlic, minced|
|1/2 cup (125 ml)||shredded partly-skimmed mozzarella cheese|
|2/3 cup (150 ml)||grated parmesan cheese, divided|
|1/3 cup (75 ml)||chopped fresh parsley leaves|
Prepare linguine according to package directions. Drain well.
Meanwhile, whisk the evaporated milk with the flour, pepper, nutmeg, salt and cayenne pepper until smooth; set aside.
Heat the oil in a large, nonstick skillet set over medium heat. Add the shrimp and garlic; sauté until shrimp is just pink. Transfer the shrimp to a bowl.
Pour the milk mixture into the skillet. Cook, stirring constantly, for 8 to 10 minutes or until bubbly and thickened. Whisk in the mozzarella and half of the Parmesan cheese until melted and smooth. Stir in the hot linguine, shrimp and parsley; toss until well-coated. Serve immediately with remaining Parmesan to sprinkle at the table.
All the taste with none of the guilt! Try our Light Linguine Alfredo with Shrimp. A healthier, flavorful alternative sure to please you and your family.
Substitute large scallops for the shrimp.
|Substitute sliced grilled chicken for the shrimp; stir in with the hot pasta.|