Prep & Cooking Time: 40 min.
Yield: 4 servings
Serving Size: 4.000 ounce(s)
2 ounces part-skim mozzarella cheese, shredded
1 Tbsp canola oil
2 cloves garlic, minced
6 scallions, diced
1/4 cup fresh parsley, chopped
2 green peppers, chopped
3 medium tomatoes, cubed
1 pound shrimp, shelled and deveined
Directions:
In a large frying pan heat oil over medium heat. Add garlic, peppers, scallions and parsley. Cook, stirring occasionally, until vegetables are tender, about 10 to 15 minutes. Add tomatoes and simmer for 10 minutes. Add shrimp to sauce and cover for 3 to 5 minutes until shrimp is cooked. Remove pan from heat and add cheese to shrimp sauce and cover. Let stand for a few minutes to allow cheese to melt. Stir shrimp sauce and serve over linguine.
Nutrition Facts
Per 4.000 ounce(s)
Total Calories:
149
Carbohydrates:
10.31 g
Total Fat:
6.53 g
Protein:
13.52 g
Sat Fat:
1.90 g
Fiber:
3.13 g
Cholesterol:
83 mg
Sodium:
185 mg
Diabetic exchange:
Meat: 4.500
Fat: 0.750
Vegetable: 1.000
