Shrimp Primavera

Ingredients

• 1 tbsp olive oil
• 8 oz linguine, broken in half (or other pasta)
• 8 oz uncooked deveined peeled medium shrimp
• 6 oz fresh asparagus (cut into 1 inch pieces)
• 1/2 medium red bell pepper, cut into thin strips
• 1/2 medium green bell pepper, cut into thin strips
• 1/4 cup onions, chopped
• 6 oz fat-free plain Greek yogurt
• 1/4 cup milk
• 1/4 cup finely shredded fresh Parmesan cheese
• 1 tsp grated lemon peel
• 2 tbsp lemon juice
• 1/4 tsp garlic-pepper blend (equal amounts of garlic powder and pepper)
• 7 oz cherry tomatoes, halved (optional)

Directions

1. Cook linguine in unsalted water according to directions on the package. Drain and keep warm in a large bowl.

2. Heat oil in a large non-stick skillet over medium heat and sauté asparagus, onions and peppers for 5 minutes. Add in shrimp and continue to cook until the shrimp turn pink. Remove from the heat and place on top of the cooked linguine.

3. In the same skillet add the yogurt, milk, lemon juice, lemon peel, garlic pepper and heat gently until hot. Remove from the heat and pour over the linguine and shrimp.

4. Mix well, sprinkle with Parmesan cheese and continue to mix until cheese start to melt.

5. (Optional) Place the tomatoes on top and serve or mix tomatoes in with the linguine and shrimp.

6. Serve immediately with additional Parmesan cheese, if desired.

Makes 4 servings, each serving having 367 calories, and 193mg sodium

NOTE: Sodium amounts will vary with the shrimp used. Fresh shrimp are the lowest in sodium. My 8 oz of shrimp came to 240 calories with 336mg of sodium.