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Shrimp with Dried Tomatoes and Linguine




Source of Recipe


Christine Weber Hale


Recipe Introduction


Low Fat...Sweet, tender shrimp are naturally lean, which makes them ideal for low-fat cooking. They also can be exceptionally convenient if you buy them by the bag--shelled, deveined, and individually frozen so each shrimp is separate. Just pour the shrimp from the container right into flavorful sauces to make quick, elegant main dishes. Seal remaining shrimp in the bag and return to the freezer. Shrimp come in many sizes; those that are 38 to 50 per pound work best in these one-pan entrées. More shrimp per pound means they are smaller and will cook a little faster.




List of Ingredients




2 teaspoons olive oil
1 clove garlic, minced
2 tablespoons lemon juice
1/3 cup dry white wine
2 cups fat-skimmed chicken broth
1/2 cup (3/4 oz.) dried tomato slices
9 ounces fresh linguine
1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
3 green onions, ends trimmed, thinly sliced



Recipe



In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, wine, broth, and tomatoes.

Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with onions.

YIELD: 4 Servings

Per serving: 377 cal., 14% (51 cal.) from fat; 36 g protein; 5.7 g fat (0.9 g sat.); 41 g carbo (2.7 g fiber); 232 mg sodium; 219 mg chol.