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reamy Lemon Shrimp Linguine




Source of Recipe


KSL
reamy Lemon Shrimp Linguine

http://media.bonnint.net/slc/2496/249607/24960795.jpg?filter=ksl/150x92_crop

1 package (13 oz) 51% whole grain linguine
1 pound medium raw shrimp, peel & deveined
2 tablespoons butter, divided
2 small lemons, zest
1 teaspoon fresh lemon juice
1 teaspoon lemon/garlic pepper
1/4 cup chopped onion
3 cloves crushed garlic
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt, or to taste
1-3 tablespoons milk
Fresh parsley, snipped; sliced green onions; sliced tomato, optional

Method:

Preheat oven to 450 degrees. Zest lemons, squeeze juice and set aside.

Cook linguine according to package directions, drain and keep warm.

Peel and devein shrimp, toss with 1-tablespoon melted butter, 1/3 the lemon zest and lemon/garlic pepper. Spread shrimp out in single layer on baking sheet. Roast in oven 6-8 minutes or until shrimp is pink; set aside.

Melt 1-tablespoon butter in skillet; add chopped onion and crushed garlic, stirring constantly, cook until onion is tender and transparent. Stir in sour cream, 1/2 the Parmesan cheese, 1/3 the lemon zest and 1-teaspoon fresh lemon juice; heat through. Stir in 1-2 tablespoons milk to create desired sauce consistency.

Place warm drained linguine in serving bowl or individual plates, spoon on sauce, sprinkle with Parmesan cheese, arrange cooked shrimp on top, garnish with lemon zest and optional snipped fresh parsley, sliced tomato, sliced green onions, etc.

Notes:

Light linguine to help achieve healthy eating goals. Recipe serves approximately 6

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV

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