This dish is a lighter rendition of classic shrimp linguine.
12 oz. whole wheat linguine
1 tbsp. olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled and deveined
1 cup carrots, shredded
1 cup fat-free sour cream
3/4 cup evaporated milk
1/2 cup parmesan and romano cheese, shredded
2 medium-large tomatoes, seeded and chopped
1/3 cup green onions, chopped
1/2 cup black olives, sliced
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. pepper
Cook pasta according to package directions. Keep warm.
In large pan, heat oil. Saute shrimp, carrots and garlic over medium heat until shrimp turns pink. Remove from pan and keep warm.
Heat sour cream and milk over low heat, stirring constantly. Do not allow to boil.
Stir in parmesan and romano cheese.
Stir in shrimp mixture, tomatoes, onions, olives, basil, sea salt and pepper. Heat through.
Toss with pasta and serve.