Ingredients

3 TBL Cold-Pressed Virgin Olive Oil

1 small Sweet Onion (like OSO or Walla Walla), thinly sliced

2-4 Cloves Garlic, minced

4-6 ozs fresh thinly sliced mushrooms, canned and drained ok

1 LB linguine

1 LB Shrimp, large 40 count, cooked, or raw

3 ozs Goat Cheese

4 ozs Plain No-Fat Yogurt

3 oz Sun-dried tomatoes, or 1 sm. can diced tomatoes, drained

2 TBL Lite Sour Cream

8 lge leaves Fresh Basil sliced, or 1 TBL dried and crushed

Salt and Black Pepper to taste

Preparation

  1. Cook linguine in boiling salted water, when done a la dente, drain, set aside.
  2. In saute or fry pan, using med-high heat, saute minced garlic in olive oil, add sliced onions. When onions are translucent, add mushrooms.
  3. After 5 minutes total cooking time, add sun-dried tomatoes for another minute. Add salt and pepper to taste. Now add goat cheese, yogurt, and sour cream.
  4. Within another minute or two, add raw shrimp. One minute more while stirring, as shrimp ‘pinks’, simmer one last half-minute. If shrimp is already cooked, please add only in the last half-minute to sauté mixture.
  5. Pour mixture over individual plates of linguine. Sprinkle with fresh or dried Basil.
  6. Optional: Serve with a simple romaine and arugula (or plain romaine) salad with campari (or other) tomatoes, little crumbled goat cheese using olive oil and red wine vinegar with a splash of balsamic vinegar, add pieces of pecans or walnuts, if desired.