Name: Creamy Pesto Shrimp or Chicken with Linguini and Asparagus
Yield: 4 servings
Ingredients: 1 Tbsp butter (15 mL); 1 Tbsp olive oil (15 mL); 2 Tbsp flour (30 mL); 2 cup 1% milk (500 mL); ½ tsp pepper (2.5 mL); 375 g linguini (11 oz); ⅔ cup grated low-fat Parmesan cheese (7 mL); ¼ cup pesto (60 mL); Large shrimp, cooked peeled and deveined (454g or 1 lb); Chili flakes (optional); 15 asparagus spears; Salt to taste

Creamy Pesto Shrimp or Chicken with Linguini and Asparagus

YIELDS

4 servings

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Ingredients

Tbsp butter (15 mL)

Tbsp olive oil (15 mL)

Tbsp flour (30 mL)

cup 1% milk (500 mL)

tsp pepper (2.5 mL)

375

g linguini (11 oz)

⅔

cup grated low-fat Parmesan cheese (7 mL)

cup pesto (60 mL)

Large shrimp, cooked peeled and deveined (454g or 1 lb)

Chili flakes (optional)

asparagus spears

Salt to taste

Ingredient Substitution Guide

Directions

Step 1

Boil water for pasta.

Step 2

Melt butter and olive oil in a nonstick fry pan. Stir in flour until pasty, then add milk, stirring constantly.

Step 3

Season with pepper.

Step 4

Add linguini to boiling water.

Step 5

Set timer for 10 minutes or follow package directions.

Step 6

Stir Parmesan cheese into cream sauce.

Step 7

Blend in pesto and cook for a few minutes on low until thickened. If the sauce gets too thick it’s ok to keep adding milk a little bit at a time.

Step 8

Stir in shrimp to heat through. Serve over hot linguini. Yuuuuummmmy!!!!!

Step 9

Place asparagus in a microwave safe dish with lid. Sprinkle with a pinch of salt.

Step 10

Set timer for 5 minutes.

Step 11

Let stand until ready to serve and heat again for an additional minute. Add butter if you must. And in this case I must!

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