1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1½ tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (¼-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
¼ teaspoon salt
2/3 cup half-and-half
¼ cup chopped fresh flat-leaf parsley
Combine the water and broth in a Dutch oven and bring to a boil. Break the pasta in half and add it to the pan. Bring the mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add the shrimp to the pan. Cover and simmer 3 minutes or until shrimp are done. Drain the pasta and shrimp. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms and pepper to the pan and sauté for 4 minutes or until the moisture evaporates. Add the flour, seasoning, and salt to the pan and sauté for 30 seconds. Stir in the half-and-half and cook 1 minute or until thick, stirring frequently. Remove from heat. Add the pasta mixture and parsley to pan. Toss and enjoy!
Yield: 4 servings, serving size = 1 1/2 cups. Calories 365, fat 10.9g (sat 5.9g), protein 27.4g,carb 38.1g, fiber 2.2g, chol 194mg, sodium 685mg.
[ via Cooking Light magazine, September 2006 ]