Prep 20 mins
Cook 15 mins
This is an excellent dish. Always get great response when I make it. Even most picky eaters like it. Feeds quite a few people and it's lower in fat!!!!! Can't beat that.
- 16 ounces pasta
- 3 ounces Canadian bacon, chopped
- 2 lbs medium shrimp, peeled and tails removed
- 1 tablespoon onion powder or 1 tablespoon minced onion
- 2 tablespoons reduced-calorie stick margarine
- 3 tablespoons all-purpose flour
- 2 cups fat-free chicken broth
- 1⁄2 cup white wine (optional)
- 1⁄4 teaspoon crushed red pepper flakes (or more)
- 1⁄2 tablespoon dried basil
- 1 tablespoon garlic (or more)
- 1 teaspoon dried rosemary
- 1⁄4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
- 1 dash black pepper, to taste
- Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
- While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
- While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
- If the shrimp has formed a lot of liquid, drain.
- To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
- Toss with the cooked pasta.