Shrimp and Linguine with Lemon-Basil Cream Sauce
September 20, 2015
Category
7 Smart Points
8 Points Plus
Main Dish
Pasta
Seafood
Persons
6
Serving Size
1 cup
Notes
This recipe was taken from: Weight Watchers Five-Star Top-Rated Recipes Summer 2013 p.36
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds peeled and deveined large shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (9 ounce) package refrigerated linguine
- 14.5 ounces light Alfredo sauce
- 1/4 cup chopped fresh basil
- 1 teaspoon grated fresh lemon rind
- 1 tablespoon fresh lemon juice
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp and garlic to hot oil. Cook 5 minutes or until shrimp are done, stirring occasionally. Remove shrimp from pan.
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, combine Alfredo sauce and next 3 ingredients in pan. Cook 1 minute or until thoroughly heated. Return shrimp to pan; cook 1 minute or until thoroughly heated. Toss shrimp mixture with pasta. Serve immediately.
Nutrition Facts
Shrimp and Linguine with Lemon-Basil Cream Sauce
Serves: 6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 8 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 7 | 0.3% | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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