Creamy lemon shrimp

3 - 4
PersonalPoints™ per serving
Total Time
23 min
8 min
15 min
This dish is similar to a carbonara sauce but with shrimp and mushrooms instead of bacon, and fat-free milk instead of cream.


Uncooked pasta

4 oz, linguine variety

Fat free skim milk

1 cup(s)

Regular liquid egg substitute

¼ cup(s)

Fresh lemon juice

2 Tbsp


1 Tbsp

Table salt

½ tsp

Dry mustard

¼ tsp

Olive oil

1 Tbsp

Cremini mushroom(s)

½ pound(s), fresh, thinly sliced

Cooked shrimp

½ pound(s), large variety, peeled

Canned artichoke hearts without oil

14 oz, drained and coarsely chopped


  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.