| | Directions | | Peel and devein shrimp; remove tails. Coarsely chop carrots. Dice tomatoes and slice green onions. Grate Parmesan cheese. Cook pasta according to pkg. directions. Return pasta to pot; cover and keep warm. Meanwhile, heat oil in large pan. Add shrimp, carrots and garlic. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; remove from skillet and keep warm. Gently heat sour cream and evaporated milk in same skillet over low heat (DO NOT BOIL). Stir in Parmesan cheese. Add shrimp mixture, tomatoes, green onions, basil salt and black pepper; mix gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired. |
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| Ingredients | | - |  | 3/4 pound uncooked shell-on medium shrimp (20-30), peeled, deveined and tails removed |
| - | | 3/4 cup coarsely chopped carrots (optional) |
| - | | 2 plum tomatoes, seeded and diced (large) |
| - | | 1/4 cup sliced green onions with tops |
| - | | 1 grated fresh Parmesan cheese (1/3 cup 1 1/2 ounce ) |
| - | | 8 ounces uncooked linguine |
| - | | 1 tablespoon olive oil |
| - | | 2 cloves garlic, pressed |
| - | | 3/4 cup reduced-fat sour cream |
| - | | 1/2 cup fat-free evaporated milk |
| - | | 1/4 cup snipped fresh basil leaves |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon coarsely ground black pepper |
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