Recipe Ingredients
- 1 pound dry linguine, whole wheat linguine or chickpea linguine
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 pound frozen (31-35 count) large shrimp, peeled and deveined, thawed
- 4 cloves garlic, minced
- 1 tablespoon flour
- 1 3/4 cups low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh basil
Recipe Directions
- Fill large pot with salted water and bring to a boil over high heat. Cook pasta according to package directions; drain and set aside.
- Heat oil in large skillet over medium heat. Add shrimp and cook, stirring occasionally until opaque, about 2 to 3 minutes. Season with salt and pepper. Transfer to a plate and set aside.
- Add garlic to the same skillet and cook, stirring frequently until fragrant, about 30 seconds. Stir in flour and cook until no lumps remaining, about 1 minute. Whisk in milk and Parmesan until combined. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 2 to 3 minutes. Season with salt and pepper, to taste. Return shrimp to sauce. Add pasta and toss to coat.
- Top with basil and crushed red pepper flakes. Serve and enjoy.
