Spicy Shrimp Linguini with Cilantro Cream Sauce

Linguini is topped with shrimp (cooked in chili oil) and roasted red peppers, and a sauce made of yogurt, low-fat cream cheese, lemon and cilantro.

Ingredients:

• 3 oz low-fat cream cheese
• 1/2 cup chopped green pepper
• 1/2 cup chopped cilantro leaves
• 2 Tablespoons chopped onion
• 1/2 teaspoon minced ginger
• 1 clove garlic
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 cup plain fat-free yogurt
• 8 oz. (whole wheat) linguini
• 1-2 teaspoons chili oil
• 1 Tablespoon olive oil
• 1 lb raw peeled, deveined shrimp
• 1 cup roasted red peppers, drained and sliced into strips
• Garnish with extra cilantro leaves

Directions:

Combine first 10 ingredients in a food processor and blend until smooth. Stir in yogurt and let sit while pasta & shrimp cook. Cook linguini according to package directions. While pasta is cooking, preheat skillet or grill pan over medium heat for 3 minutes. Combine chili oil and olive oil in a medium bowl. Add shrimp and toss to coat. Grill shrimp 1-2 minutes per side, just until pink. Add roasted peppers and heat through. Place pasta on platter, top with shrimp and roasted red peppers strips. Pour sauce over top and sprinkle with extra cilantro leaves.

Number of Servings: 4

Notes from the Cook: This light linguini recipe is simple to make and has a lot of flavor. The spicy shrimp are cooled-down by the cream cheese/yogurt sauce. I use whole wheat linguini for extra fiber. Using roasted red peppers from a jar is a real time saver, too.