New Orleans Shrimp Creole - Butter Busters^
INGREDIENTS:
1 t Crushed garlic 1 ea Pk (q0oz) frozen peas,
1/4 t Crushed red pepper flakes -thawed
1 ea Tb liquid Butter Buds or 1/2 t Lite salt, optional
-fatfree chicken broth 1/8 t Nutmeg
3/4 c Nonfat ricotta cheese 2 ds (or 3) Taasco sauce
1/2 c Skim milk 1/2 c Nonfat mozzarella cheese,
8 oz Small cooked frozen shrimp, -grated
-thawed 12 oz Linguine, cooked
1 t Crushed garlic 1 ea Pk (q0oz) frozen peas,
1/4 t Crushed red pepper flakes -thawed
1 ea Tb liquid Butter Buds or 1/2 t Lite salt, optional
-fatfree chicken broth 1/8 t Nutmeg
3/4 c Nonfat ricotta cheese 2 ds (or 3) Taasco sauce
1/2 c Skim milk 1/2 c Nonfat mozzarella cheese,
8 oz Small cooked frozen shrimp, -grated
-thawed 12 oz Linguine, cooked
Saute garlic and pepper flakes in Butter Buds 1-2 minutes. Add milk, ricotta, shrimp and peas. Cook until smooth. Add nutmeg and Tabasco. Add salt if desired. Cover and cook on low 4-5 minutes. Stir in cheese. Pour sauce over cooked linguine, tossing to coat. Per serving: 144 cal., 0.7g fat (4%), 56mg chol., 2g fiber, 14g pro., 19g carb., 171mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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