Menu Monday

I made a new recipe for dinner last night that was pretty tasty - especially considering the minimal ingredients and steps required to make it. And (bonus) it's low-fat!

Low-Fat Zesty Shrimp and Pasta

8 oz. linguine
3/4 c. Light Italian Reduced Fat Dressing, divided
2 c. sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz) artichoke hearts, drained, quartered
1 lb uncooked cleaned large shrimp
1 Tbs. chopped fresh parsley
1/4 c. grated parmesan cheese

Cook pasta as directed on package.

Meanwhile, heat 1/2 c. of the dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stiring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp are pink and veggies are tender; stiring occasionally.

Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 c. dressing. Toss lightly. Sprinkle with cheese.

Jenni's variation: I omitted the onion (It gives this prego heartburn). I also used dried parsley, instead of fresh. I used frozen cocktail shrimp, instead of messing with uncooked and all the cleaning that is usually involved (shrimp veins, anyone?).

I simply dumped the frozen shrimp in with the boiling linguine during the last 3-5 minutes of cooking time. That was enough to heat them through before draining the whole pot of pasta and seafood and adding it to the sauce.

1 comment:

Mackey Family said...

What a tasty recipe!!!!!!!!!!!!I made this last night and doubled it thinking I could have leftovers but my guys LOVED it and ate it up.Even my picky eater Ryan (who had seconds) and said this is pretty good.Wow your on the top of his list of cookers.(Maybe lookers too)HaHa
Dave said I could make this again!!!Thanks so much.