Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Linguine with Shrimp

Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/pasta.msnw

List of Ingredients




1 pound linguine

1 cup reduced-sodium chicken broth

2 tablespoons fresh lemon juice

1 bay leaf

1 pound shrimp, peeled and deveined

1 tablespoon olive oil

1 small yellow onion, chopped, about 1/2 cup

3 cloves garlic, minced

1 teaspoon no-salt-added tomato paste

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper


Recipe



1. Cook linguine according to package directions, but do not add salt; drain.

2. Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf. Bring to boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes. Remove shrimp from skillet; cover to keep warm. Reserve poaching liquid.

3. In another skillet, heat oil over medium heat. Add onion, garlic and tomato paste; cook, stirring frequently, for 5 minutes. Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes. Remove bay leaf.

4. Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper. Place linguine on a serving platter. Spoon sauce over top. Serve immediately.

From “Healthy Meals in Minutes”, 1995

Serves 6
Calories 219
Fat 4 g
Cholesterol 115 mg
Sodium 126 mg