Creamy lemon shrimp
3
Points®
Total time: 23 min • Prep: 8 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This dish is similar to a carbonara sauce but with shrimp and mushrooms instead of bacon, and fat-free milk instead of cream.
Ingredients
Uncooked pasta
4 oz
Fat free skim milk
1 cup(s)
Liquid egg substitute
¼ cup(s)
Fresh lemon juice
2 Tbsp
Cornstarch
1 Tbsp
Table salt
½ tsp
Dry mustard
¼ tsp
Olive oil
1 Tbsp
Cremini mushroom
½ pound(s)
Cooked frozen shrimp
½ pound(s)
Canned artichoke hearts, drained
14 oz
Instructions
1
Cook the linguine according to package directions; drain.
2
Combine the milk, egg substitute, lemon juice, cornstarch, salt, and mustard in a small bowl; set aside.
3
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until browned, about 5 minutes.
4
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.
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