Ingredients:
1 lb shrimp ( precooked, peeled shrimp, remove tails)
1 (12 ounce) cans evaporated skim milk
1/4 cup pesto sauce
2 garlic cloves, minced
1 cup white wine
1/2 red onions, chopped
2 zucchini, diced
1/3 cup sun-dried tomatoes, chopped
3/4 lb whole wheat linguine, uncooked
Directions:
Put large pot (6 qt) of water on the stove (turned to med.).
Spray a non-stick 12″ skillet with cooking spray, saute onion and garlic for about 5 minutes.
Add zucchini, saute another 5 minutes.
Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
Add white wine to skillet, bring to a boil, reduce by half.
Add pesto to skillet, stir to mix.
Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
Serve sauce over linguine.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.