Linguine and Shrimp in Cheese Sauce - Butter Busters^
INGREDIENTS:
1/2 lb Medium shrimp, cooked, 1/4 c Chopped green onions
-peeled and deviened 1/4 c Alpine Lace or Weight
1 cl Garlic, minced -Watchers fatfree Parmesan
1 ea Tb liquid Butter Buds or -cheese
-fatfree chicken broth 2 ea Tb flour
1 cn (14 1/2oz) chunky 4 oz Spinach or regular
-pasta-style stewed tomatoes -fettuccine, cooked
1/2 c Evaporated skim milk 1/4 t Ground red pepper, optional
1/2 lb Medium shrimp, cooked, 1/4 c Chopped green onions
-peeled and deviened 1/4 c Alpine Lace or Weight
1 cl Garlic, minced -Watchers fatfree Parmesan
1 ea Tb liquid Butter Buds or -cheese
-fatfree chicken broth 2 ea Tb flour
1 cn (14 1/2oz) chunky 4 oz Spinach or regular
-pasta-style stewed tomatoes -fettuccine, cooked
1/2 c Evaporated skim milk 1/4 t Ground red pepper, optional
Saute shrimp and garlic in Butter Buds until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in skim milk, flour, and green onions. Add red pepper now if using. Sprinkle in Parmesan cheese. Heat until smooth and blended. Do not boil. Serve over cooked fettuccinne. Per serving: 170 cal., 1.2g fat (6%), 112mg chol., 2g fiber., 19g pro., 20g carb., 433mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted
Submitted