Calamari and Shrimp with Linguine - Butter Busters^
INGREDIENTS:
16 ea Jumbo macaroni shells, 1/2 c Nonfat ricotta cheese
-cooked 1 c Fresh tomato, diced
1 ea Tb liquid Butter Buds or 2 c Hunts light spaghetti sauce
-fatfree chicken broth 1 ea Tb wine vinegar
1/2 c Diced onion (1 small) 1/2 t Thyme
1/2 c Diced celery (1 medium rib) 1/4 t Ground pepper
1 t Minced garlic 1/2 c Grated nonfat mozzarella
2 cn (4 1/2oz) tiny shrimp, -cheese
-rinsed and drained 2 ea Tb chopped parsley, optional
16 ea Jumbo macaroni shells, 1/2 c Nonfat ricotta cheese
-cooked 1 c Fresh tomato, diced
1 ea Tb liquid Butter Buds or 2 c Hunts light spaghetti sauce
-fatfree chicken broth 1 ea Tb wine vinegar
1/2 c Diced onion (1 small) 1/2 t Thyme
1/2 c Diced celery (1 medium rib) 1/4 t Ground pepper
1 t Minced garlic 1/2 c Grated nonfat mozzarella
2 cn (4 1/2oz) tiny shrimp, -cheese
-rinsed and drained 2 ea Tb chopped parsley, optional
In nonstick fry pan over medium heat, cook onion, celery and garlic in Butter Buds about 2-3 minutes until crisp and tender. Add shrimp, ricotta, half diced tomatoes, 1 cup spaghetti sauce, vinegar, thyme and pepper, cook 2-4 minutes until heated through. Remove from heat. Spoon into shells. To a cleaned out skillet add remaining spaghetti sauce and diced tomatoes; stir to mix well. Arrange shells, fillling side up in a casserole dish that has been sprayed with Pam. Pour remaining sauce over shells and sprinkle with grated cheese. Sprinkle with chopped parsley if using. Bake at 350F. 15-20 minutes or until cheese melts. Per serving: 185 cal., 1.3 g fat (6%), 56mg chol., 2g fiber, 14g pro., 29g carb., 501mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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