LOWFAT ALFREDO RECIPE RECIPES

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CREAMY PESTO SHRIMP RECIPE | ALLRECIPES



Creamy Pesto Shrimp Recipe | Allrecipes image

One of our family's favorites, it's also great when made with crab meat instead of the shrimp.

Provided by Loretta Buffa

Categories     World Cuisine    European    Italian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
? cup pesto
1 pound large shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
  • Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  • Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Nutrition Facts : Calories 646 calories, CarbohydrateContent 43 g, CholesterolContent 210.4 mg, FatContent 42.5 g, FiberContent 2.7 g, ProteinContent 23.1 g, SaturatedFatContent 24.3 g, SodiumContent 437.2 mg, SugarContent 0.2 g

LOW-FAT EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Low-Fat Eggnog Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     beverage

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

2 cups nonfat milk
2 large strips orange and/or lemon zest
1 vanilla bean
2 large eggs plus 1 egg yolk
1/3 cup sugar
1 teaspoon cornstarch
White rum or bourbon (optional)
Freshly grated nutmeg, for garnish

Steps:

  • Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
  • Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
  • Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

Nutrition Facts : Calories 90, FatContent 2 grams, SaturatedFatContent 1 grams, CholesterolContent 96 milligrams, SodiumContent 59 milligrams, CarbohydrateContent 13 grams, ProteinContent 5 grams

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