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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x shallots chopped
- 2 x cloves garlic chopped
- 1 pch red pepper flakes
- 1/4 c. flour
- 2 c. lowfat milk or possibly half-and-half
- 3 Tbsp. tomato paste
- 1/4 c. minced fresh basil
- 1/4 c. minced fresh oregano
- 1 lb large raw shrimp peeled, deveined
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb linguine cooked al dente
- Â Â and liquid removed
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh parsley
- Â Â Zest of 1 lemon
Direcciones
- In medium saucepan, heat oil and butter. Saute/fry shallots, garlic and red pepper flakes on medium heat for 1 minute.
- Add in flour, stirring till incorporated. Slowly whisk in lowfat milk or possibly half-and-half. Cook till sauce thickens, about 5 min, whisking often.
- Add in tomato paste, herbs, salt and pepper and shrimp. Simmer for 5 min or possibly till shrimp are cooked through.
- Set sauce aside till pasta is cooked. Drain pasta. Place in 4 serving bowls and top with 5 to 6 shrimp per person. Garnish with basil, parsley, and lemon zest. Serve at once.
- Optional: Sprinkle with grated Romano cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 157 | 21% |
| Total Fat 17.84g | 22% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 368mg | 15% |
| Potassium 851mg | 24% |
| Total Carbs 102.62g | 27% |
| Dietary Fiber 5.7g | 19% |
| Sugars 11.06g | 7% |
| Protein 43.85g | 70% |
