Light (And Delicious) Shrimp And Linguine

• 3/4 lb shrimp, peeled and deveined
• 3/4 cup carrot, chopped
• 2 large plum tomatoes, seeded and chopped
• 1/4 cup green onion, chopped
• 1/3 cup parmesan cheese, grated
• 8 ounces linguine, cooked
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 3/4 cup low-fat sour cream
• 1/2 cup fat-free evaporated milk
• 1/4 cup fresh basil, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• additional parmesan cheese (optional)

1. Remove tails from shrimp.
2. Chop carrots, tomatoes, and onions.
3. Cook pasta and keep warm.
4. In large saute pan, heat oil and add shrimp, carrots and garlic. Cook and stir over medium heat for 3-4 minutes until shrimp turns pink. Remove from pan and keep warm.
5. Gently heat sour cream and milk in same pan over low heat, stirring constantly--DO NOT BOIL.
6. Stir in Parmesan cheese.
7. Add shrimp mixture, tomatoes, green onions, basil, salt and pepper.
8. Mix gently and add to pasta.
9. Add additional Parmesan cheese if desired.
10. Enjoy!

shrimp, carrot, tomatoes, green onion, parmesan cheese, linguine, olive oil, garlic, lowfat sour cream, milk, fresh basil, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/light-and-delicious-shrimp-and-linguine-429984 (may not work)