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Wednesday, 9 September 2009

Creamy Pesto Shrimp with Linguini

1 tbsp butter (15 mL)
1 tbsp olive oil (15 mL)
2 tbsp flour (30 mL)
2 cups 1% milk (500 mL)
1/2 tsp pepper (2.5 mL)
375 g linguini (11 oz)
2/3 cup grated low-fat Parmesan cheese (7 mL)
1/4 cup pesto (60 mL)
Large shrimp, cooked peeled and deveined (454g or 1 lb)
Chili flakes (optional)
Salt to taste

Boil water for pasta.
Melt butter and olive oil in a nonstick fry pan. Stir in flour until pasty, then add milk, stirring constantly.
Season with pepper.
Add linguini to boiling water. Cook for 10 minutes or follow package directions.
Stir Parmesan cheese into cream sauce.
Blend in pesto and cook for a few minutes on low until thickened. If the sauce gets too thick it’s ok to keep adding milk a little bit at a time.
Stir in shrimp to heat through. Serve over hot linguini.

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