Pappardelle with Shrimp & Mixed Mushrooms - Diabetic

By Joan_Z

Ingredients

• 6 oz. uncooked pappardelle pasta
• 1 Tbsp. olive oil
• 2 pkg. (4 oz ea.) sliced exotic mushrooms OR 1 pkg (8 oz) sliced mushrooms
• 1/3 cup chopped shallts
• 4 cloves garlic - minced
• 3/4 cup reduced-sodium chicken broth
• 8 oz. raw medium shrimp (without tails, peeled & deveined)
• 1/2 cup fat free half & half
• 1 Tbsp. all purpose flour
• 2 Tbsp. chopped fresh thyme
• 1/8 tsp. black pepper
• 1/4 cup shredded Parmesan cheese
• Toasted pine nuts (optional)

Preparation

Step 1

Cook pasta according to pkg. directions - omitting salt.

Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, shallots and garlic. Cook & stir 3 minutes. Add broth; simmer 5 minut4es. Add shrimp; cook 3-4 minutes or until shrimp are pink and opaque.

Whisk half & half and flour in a small bowl until smooth and well blended. Stir into shrimp mixture. Simmer 3 minutes or until sauce is slightly thickened, stirring once. Season with thyme & pepper.

Divide pasta evenly among 4 plates. Top evenly with shrimp mixture, cheese & pine nuts - if desired.