This is a recipe from years ago out of what was formally Light & Tasty Magazine and I believe is not Healthy Cooking – a Taste of Home magazine. I used to make this dish often but since moving to Albany hadn’t done so….and that has been almost 2 years ago already! Time sure does fly! I have blogged this before, but because it was in my early days and the photos weren’t spectacular, I decided to blog it again with some new photos!
This is a creamy, cheesy, and slightly spicy dish and I’m so glad that I remembered and made it again as it is one of Grumpy and my favorites. This is also my submission to this week’s Presto Pasta Nights event. This week’s round up will be hosted by Ruth of Once Upon a Feast. Make sure to check her site out on Friday, July 6th, 2012 to see the round up of pasta loving meals! If you are interested in joining in, you can find the guidelines for submission on the Presto Pasta Night webpage.
- 12 oz uncooked linguine
- ½ cup thinly sliced green onions
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon old bay seasoning
- 1 lb uncooked medium shrimp, peeled and deveined
- 1 tablespoon flour
- 1-1/2 cups fat free half and half
- ¾ cup shredded part skim mozzarella cheese
- Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; toss with shrimp mixture.