I hope you enjoy
this dish as much as I do! This shrimp dish is served in a rich and creamy
sauce over linguine pasta. I first developed this recipe about two years ago,
and have since reconstructed it into a healthier dish. The recipe calls for
either multigrain or whole wheat linguine; for a change you can try using a
flavored linguine. I used a wheat
linguine that was processed with spinach, basil and garlic…it added an extra
depth of flavor and color to the dish.
Healthy
Ingredients:
-
Fat free half and
half
-
Fat free and low
sodium chicken broth
- Whole Wheat or Multigrain Pasta
Linguine
with Shrimp in a Spicy Cream Sauce
Servings: 6 servings
12 oz. Package Multigrain
or Whole Wheat Linguine, cooked and drained
Shrimp
and Vegetables - Ingredients:
1¼ lb. Raw Shrimp –
Medium Size, peeled and deveined
1 Tbls. Dried
Parsley
¼ to ½ Tsp. Old Bay Seasoning, 30 % Less Sodium, add amount
according to your preference
½ Tsp. Sweet
Paprika
¼ Tsp. Ground Black
Pepper
¼ Tsp. Onion Powder
¼ Tsp. Garlic
Powder
¼ Tsp. Ground Thyme
2 Tbls. Extra
Virgin Olive Oil
2 Small Sprigs of Fresh
Rosemary
1 Small Onion,
diced
3 Celery Stalks,
sliced thin, about ¼ inch thick
½ Large Red Bell
Pepper, cut in a small dice
3 Cloves of Garlic,
minced
Juice of ½ Fresh
Lemon
Cream
Sauce - Ingredients:
1½ Tbls. Whole
Wheat Flour
1 Tbls. Dried
Parsley
¼ Tsp. Dried Dill Weed
¼ Tsp. Old Bay Seasoning, 30% Less Sodium
¼ Tsp. Ground
Mustard Powder
½ Cup 1% Milk
½ Cup Chicken
Broth, Fat Free and Low Sodium
¼ Cup Fat-Free Half
and Half Cream
3 Tbls. Mirin
1 Small Sprig of
Fresh Rosemary
Note:
Mirin is a Japanese cooking wine and can be found in the international
isle of the grocery store. Once opened,
I store it in the refrigerator and use it in stir-fry dishes. If you cannot find mirin, you can substitute
with 2 tablespoons of Dry Sherry.
Prepare linguine
according package directions; drain and set aside.
Prepare
the Shrimp and Vegetables:
Rinse shrimp under
cold water and drain in a colander. Transfer
drained shrimp to a medium mixing bowl.
In a small mixing
bowl combine dried parsley, Old Bay, paprika, ground pepper, onion powder, garlic
powder, and thyme; mix to combine. Sprinkle
spice mixture over shrimp and mix to coat; set aside.
Heat a 12 inch
skillet on medium high. To the skillet, add the olive oil, whole sprigs of
rosemary, onions, celery, bell pepper and minced garlic; sauté about 3 – 5
minutes, until onions become translucent, and vegetables begin to soften; stirring
often. Reduce heat to medium, add the seasoned shrimp and sauté another 5 – 8
minutes, stirring often; cook just until shrimp turn pink and begin to curl.
Transfer shrimp and
vegetable mixture from the skillet to a bowl. Remove and discard the rosemary
sprigs. Squeeze lemon juice over mixture, toss, cover, and set aside.
Prepare
the Cream Sauce:
In a small mixing
bowl, combine flour, parsley, dill, Old Bay, mustard powder; mix to combine. Add cream, milk, broth and mirin. Wisk until
mixture is free of all lumps.
Add cream mixture to
the same skillet used to cook the shrimp and vegetables. Cook on medium heat
until mixture begins reaches a slow boil.
Turn heat down to medium low and continue cooking until cream mixture
thickens; about 5 minutes – stir often.
Remove and discard the sprig of rosemary.
Combine
All:
Add the shrimp and
vegetable mixture (and all the drippings) to the sauce and continue to cook for
another 2 minutes. Remove from heat and serve.
To plate, place
noodles on individual plates, and top with shrimp and cream sauce.
Serve with a
refreshing green salad, tossed with fresh lemon juice and olive oil.
Store left overs in a
covered in container in the refrigerator.
Place
oil in a 12 inch non-stick skillet over medium heat.
Add onions, sauté for about 5 minutes until translucent. Add garlic, basil, parsley and rosemary, and
ground pepper; sauté for another 3 minutes.
