Tuesday, April 17, 2007

Velvet Shrimp

Prep 15 minutes
Cook 20 minutes
Yield 6 servings

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

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for one minute. Stir in seafood seasoning, cook one 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 two minutes or until thickened. Reduce heat, stir in cheese until just melted. Return shrimp to the pan and heat through. Drain linguine, top with shrimp mixture.

Tips and Tricks
Buy precooked shrimp to cut cooking time. The easiest way to slice green onions is by cutting them with kitchen shears. I used fettuccine instead of linguine because that was what I had in the cabinet.
Make It Healthier
Use fat free cream and part-skim reduced fat cheese. I used Old Bay for seafood seasoning, but my husband said I probably could use less than the recipe called for to reduce the salt without affecting the taste. Use whole wheat flour in place of all-purpose, and margarine in place of butter.
How Kids Can Help
Measure dry ingredients. Older kids can peel and devein the shrimp or shred the cheese.
Suggested Sides
green salad and bread

Nutrition Facts
1 1/4 cup equals 388 calories, 11 g fat (6g sat fat) 150 mg cholesterol, 575 mg sodium, 45g carbs 2 g fiber, 25 g protein

Diabetic exchanges
3 starch, 2 very lean meat, 2 fat

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