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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Saturday, January 11, 2014

Creamy Shrimp & Broccoli Pasta

A quick weeknight dinner, this creamy, colourful pasta full of veggies makes a nice change of pace. 

Here's what you need:

1/2 pound (250g) whole wheat linguine 
3 cups broccoli florets (one small head of broccoli)
1 1/2 tablespoons butter
8 green onions
2 garlic cloves
3/4 pound medium shrimp, thawed and peeled
1 carrot
1 cup snow peas or sugar snap peas
3/4 cup low-fat cream cheese
salt & pepper

Cook the linguine in a large pot of boiling salted water.  3 minutes before it's done, add the broccoli.  Reserve 1/2 a cup of the pasta water and then drain when linguine is al dente.  

Meanwhile, slice the green onions.  Reserve the dark green parts separately.  Julienne the carrot and mince the garlic.

Heat the butter in a large pan.  Add the white and light green parts of the green onion and the carrots.  Sauté 5 minutes.  Then add the shrimp, garlic and sugar snap peas.  

Sauté 3 minutes until shrimp is pink and cooked through.

Then add the cream cheese, reserved pasta water and the linguine to the pan.  Stir together until cream cheese melts into a creamy sauce.  

Serve up the pasta.

And sprinkle with black pepper and the reserved green onions.  It tastes rich and creamy but still nice and light.  Try it!

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