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Makeover Velvet Shrimp

“Rich and creamy” perfectly describes Vonda Nixon’s scrumptious seafood pasta. “Topped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal,” Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but it’s still a seafood delight sure to prove popular in your home.
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 12 ounces uncooked linguine
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon seafood seasoning
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
  • Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.
Nutrition Facts
1-1/4 cups: 388 calories, 11g fat (6g saturated fat), 150mg cholesterol, 575mg sodium, 45g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat.
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