8 oz uncooked linguine
1 tsp olive oil
12 oz shrimp
2 medium carrots coarsely chopped (I used the carrot matchsticks)
2 garlic cloves minced
3/4 cup light sour cream
1/2 cup fat free evaporated milk
1/3 cup grated parmesan cheese
2 large plum tomatoes diced
1/4 cup scallions chopped
1/4 cup snipped fresh basic leaves
1/2 tsp salt
1/4 tsp pepper
Cook pasta, drain & keep warm.
Sauté shrimp, carrots and garlic in oil for 3 to 4 minutes, remove from skillet and keep warm.
In same skillet, gently wisk sour cream and milk over low heat (do not boil). Stir in cheese until
smooth. Add shrimp mixture, tomatoes, scallions, basil, salt & pepper. Mix gently.
Pour over pasta and toss gently to coat.
Serves 4, each serving 6 points.
"I used fully cooked shrimp, so the second time I didn't add the shrimp right away when I
sautéed the carrots. I waited till the carrots were done, put them in just long enough to warm
them up or they cook up to be tiny bits!" Donelda
cblessum on 12/10/2007