Linguine and shrimp in cheese sauce - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Crushed garlic |
| ¼ | teaspoon | Crushed red pepper flakes |
| 1 | each | Tb liquid Butter Buds or fatfree chicken broth |
| ¾ | cup | Nonfat ricotta cheese |
| ½ | cup | Skim milk |
| 8 | ounces | Small cooked frozen shrimp, thawed |
| 1 | each | Pk (q0oz) frozen peas, thawed |
| ½ | teaspoon | Lite salt, optional |
| ⅛ | teaspoon | Nutmeg |
| 2 | dashes | (or 3) Taasco sauce |
| ½ | cup | Nonfat mozzarella cheese, grated |
| 12 | ounces | Linguine, cooked |
Directions
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.
Submitted By CAROLYN SHAW On 02-26-95