This rivaled any shrimp linguine that I have ever had in a restaurant. My husband even said it was the best he ever had. If I could give it 6 stars, I would. I had a package of frozen jumbo shrimp in the freezer, so used that. Didn’t have any whipping cream, so blended some cottage cheese and used that. BTW, that is a good low fat substitute for sour cream in dip recipes. I used the dried parsley, basil and thyme that I had in my spice cabinet, though I will use fresh if possible. Added half a chopped onion (only because we love onions) and crushed red pepper with the minced garlic. Also put half the parmesan cheese in with the cottage cheese cream mixture to thicken it up a little. I only had whole wheat spaghetti pasta in my pantry, but that was fine. If I’m out shopping for this recipe, I will get linguine, but it was Sat. evening and I didn’t feel like running to the store. Next time I may try 4 tablespoons of butter to try and reduce a little fat but hey…it is supposed to be buttery. Can’t wait to serve this to guests. This is definitely a keeper!
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This rivaled any shrimp linguine that I have ever had in a restaurant. My husband even said...