Creamy lemon shrimp
4 oz, linguine variety
Fat free skim milk
Regular liquid egg substitute
Fresh lemon juice
½ pound(s), fresh, thinly sliced
Cooked frozen shrimp
½ pound(s), large variety, peeled
Canned artichoke hearts without oil
14 oz, drained and coarsely chopped
- Cook the linguine according to package directions; drain.
- Combine the milk, egg substitute, lemon juice, cornstarch, salt, and mustard in a small bowl; set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until browned, about 5 minutes.
- Add the milk mixture and cook over low heat, stirring constantly, until the mixture just comes to a simmer. Stir in the linguine, shrimp, and artichoke hearts. Reduce the heat and simmer, uncovered, tossing to coat, until the flavors are blended and the sauce thickens slightly, about 3 minutes. Yields 1 cup per serving.