Last night, the weather was dreary, and comfort food was in order. What better comfort than to snuggle down with your hunny and a big bowl of creamy pasta? This recipe was surprisingly delicious and filling.
- 8 oz linguine
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 3 tbsp white wine
- 1 tbsp flour
- 1 cup evaporated skim milk
- 1/2 tsp ground coriander
- 8 oz shrimp, peeled and deveined
- 1 tsp parsley
- 1/2 tsp salt
- 1/8 tsp pepper
- Cook the pasta according to the package directions. Keep warm.
- Lightly spray a large skillet with non-stick spray. Add the olive oil and heat over medium-high heat. Add the onions and garlic. Cook and stir about 5 minutes, until the onions are golden brown.
- In a small cup, mix the wine and flour until smooth. Stir into the onion mixture. Add the milk.
- Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat. Stir in the coriander and cook for 1 minute. Add the shrimp. Return to a simmer. Cook, uncovered, for 3-5 minutes, until the shrimp turn pink.
- Stir in the parsley, salt, and pepper. Serve over the hot pasta.
This is a little higher on calories than my usual offerings, but it's wonderful!
Calories: 583
Total Fat: 7g
Cholesterol: 115mg
Sodium: 518mg
Potassium: 216mg
Total Carbohydrate: 79g
Protein: 26g
