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Recipes I've Shared:
Lemon pasta with shrimp
Sautee shrimp with 1 tbsp. butter until cooked (they will turn red once done-do not overcook). Boil 5 cups dry spaghetti- 1/2 the box, cook until al dente, drain, & mix with 1 tbsp. olive oil to avoid sticking. Bring to boil 1 cup fat free evaporated milk, 2 tbsp. butter, and a dash of corn starch. I use a spritz of lemon juice, lots of lemon pepper, a dash of basil, italian seasoning, garlic, salt/pepper. Combine those into mixture. Once it has a nice consistency I pour it over the pasta and add the shrimp.
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| Low Carb Dinners |