Today for lunch I made the following but substituted scallops for shrimp. It was really yummy ;-) :-P
Shrimp and Linguine
3/4 lbs shrimp or scallops
3/4 cup coarsly chopped carrots
2 large roma tomates, seeded and diced
1/4 cup sliced green onions w/ tops
1/3 cup grateded parmesean cheese (fresh)
8 oz uncooked wheat linguine
1 tsp. olive oil
2 garlic cloves, pressed
3/4 cup reduced sour cream
1/2 cup fat free evaporated milk
1/4 snipped fresh basil or tsp of dried
1/2 tsp salt
1/4 tsp coarse black pepper
Peel and devein the shrimp, remove tails. Chop carrots, dice tomatoes, slice onions and grate cheese.
Cook pasta according to package instructions; drain. Return to pan and keep warm.
meanwhile, heat oil in large pan. Add shrimp(scallops), carrots and garlic. cook and stir over med. heat 3-4 minutes or just until shrimp turns pink. Remove from skillet and keep warm.
Gently heat the sour cream and milk over low heat use a whisk to stir this mix. ****Do not let it boil just get warm*****
Stir in cheese, add shrimp misture, tomatoes, green onions, basil, salt and pepper, mix gently.
Pour shrimp and vegtable mix over the pasta; toss gently to cover the pasta.
If you want you can serve w/ a salad.
4 servings / approx. 300 calories
As a diabetic exchange it can be a substitute for 2 starches, 2 low fat meats, 1 vegtable (2 carbs).
Shrimp is high in cholesterol but low in saturated fat.