Creamy Pesto Shrimp with Linguine
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound linguine pasta | May use whole grain pasta |
| 2 tablespoons olive oil | |
| 3 cloves garlic, minced | |
| 2 tablespoons all purpose flour | |
| 1 cup low sodium chicken broth | |
| 1 (14 oz.) can fat free evaporated milk | Or half and half |
| 1/2 cup pine nuts | |
| 1/4 cup nonfat milk | |
| 1/2 teaspoon ground black pepper | |
| 1 cup grated Parmesan cheese | |
| 2 cups fresh basil | Wash and trim before processing |
| 2 1/2 pounds large shrimp, peeled and deveined |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of water to a boil. Add linguine pasta | Cook for 8 to 10 minutes, or until al dente; drain |
| 2 | In a large skillet, heat oil over medium heat. Add garlic and stir. Stir in flour, and stir | Cook for 1 minute |
| 3 | Over medium high heat add chicken broth and evaporated milk | Cook 6 to 8 minutes, stirring occasionally until thick and bubbly |
| 4 | In a small food processor, add pine nuts, nonfat milk, black pepper, Parmesan cheese and fresh basil; Add to sauce | Process until smooth |
| 5 | Stir in the shrimp to sauce | Cook until they turn pink ~ 5 minutes. Cook until internal temperature reaches 145° F for 15 seconds. |
| 6 | Serve over the hot linguine. |
Posted in Seafood Dinner Recipes
