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Ingredientes
- 8 ounce. uncooked linguine
- 2 tbsp. butter
- 1/4 c. minced onion
- 1 c. sliced mushrooms
- 1 clove garlic, chopped
- 1/4 c. flour
- 1/8 teaspoon white pepper
- 2 teaspoon chicken base or possibly bouillon
- 2 c. lowfat milk
- 1 teaspoon white wine Worcestershire sauce
- 1/4 c. minced fresh parsley
- 1/2 c. shredded Swiss cheese
- 1 pound med. size cooked shrimp
- 1/4 c. grated Parmesan cheese
Direcciones
- Cook linguine to desired doneness as directed on package. Drain, rinse with warm water. Place in serving dish, keep hot.
- Heat butter in large skillet over medium heat, add in onion, mushrooms and garlic. Cook till tender. Add in flour, pepper and chicken base, cook and stir till smooth and bubbly. Gradually add in lowfat milk and Worcestershire sauce. Cook till mix boils and thickens, stirring constantly. Add in parsley and Swiss cheese, cook and stir till cheese melts. Stir in shrimp, cook till heated. Spoon sauce over linguine. Sprinkle with Parmesan cheese. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 275 | |
| Calories from Fat 68 | 25% |
| Total Fat 7.74g | 10% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 199mg | 8% |
| Potassium 320mg | 9% |
| Total Carbs 29.14g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.41g | 3% |
| Protein 21.12g | 34% |
