Creamy Shrimp linguini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 445.1
- Total Fat: 22.1 g
- Cholesterol: 190.5 mg
- Sodium: 847.9 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.9 g
- Protein: 33.2 g
View full nutritional breakdown of Creamy Shrimp linguini calories by ingredient
Introduction
Lighter take for when you have that creamy pasta craving. Lighter take for when you have that creamy pasta craving.Number of Servings: 4
Ingredients
-
11 oz Shrimp
Marinade
2 fl oz Lemon Juice
1 tbsp Oregano, ground
2 tbsp Extra Virgin Olive Oil
Roast veggies
30 spear, medium (5-1/4" to 7" lo Asparagus, fresh
74 gram(s) bell pepper, red, sweet, raw
3 clove Garlic
1 serving Jalepeno Pepper- 1 pepper (by SRATERMAN)
1 tbsp Extra Virgin Olive Oil
Creamy sauce
.5 cup Ricotta Cheese, part skim milk
.5 cup Milk, 1%
2 tbsp Basil
2 cup buitoni whole wheat linguini (by MEL-MARTIN) cooked.
4 green onions sliced
3 oz Athenos Reduced Fat Feta Cheese
2 oz Kalamata Olives, pitted
Tips
Substitute crab for shrimp if desired. Use your favorite veggies in place of asparagus and red peppers. You can also boil, sauté or steam vegetables
Directions
Combine marinade ingredients and whisk. Marinate shrimp 30 min. Cook on grill. Place in bowl.
Preheat oven to 400 degrees
Spread asparagus on baking sheet, whole peppers, and unpeeled garlic cloves. Lightly coat with all veggies with olive oil. Roast in oven 20 minutes. Place peppers in ziplock bag to ease peeling. Slice red bell and asparagus and add to bowl with shrimp.
Finely chop roasted jalapeño, removing seeds and veins if you want less heat. In food processor place ricotta, milk, torn basil leaves, roasted garlic (you should be able to pop them right out of the skin) and jalapeño. Process.
Add creamy sauce to shrimp and roasted veggies, stir to mix. Stir in sliced green onions, sliced olives and crumbled feta cheese.
Serving Size: Makes 4 - 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ITHILDRIEL.
Preheat oven to 400 degrees
Spread asparagus on baking sheet, whole peppers, and unpeeled garlic cloves. Lightly coat with all veggies with olive oil. Roast in oven 20 minutes. Place peppers in ziplock bag to ease peeling. Slice red bell and asparagus and add to bowl with shrimp.
Finely chop roasted jalapeño, removing seeds and veins if you want less heat. In food processor place ricotta, milk, torn basil leaves, roasted garlic (you should be able to pop them right out of the skin) and jalapeño. Process.
Add creamy sauce to shrimp and roasted veggies, stir to mix. Stir in sliced green onions, sliced olives and crumbled feta cheese.
Serving Size: Makes 4 - 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ITHILDRIEL.