8 oz. linguine
2 T butter
2 T oil
16 oz raw shrimp
1/4 cup lime juice
2 cups chicken broth
1/4 teaspoon cruched red pepper
1/4 cup onion
salt and pepper to taste
1 teaspoon cornstarch

1 teaspoon lime zest
1/3 cup chopped parsley

dissolve 1 t of cornstarch in a few T of cold water first before adding to thicken sauce.
Serve with tossed salad.

Cook 8 oz. linguine to eldente and set aside.

Heat large skillet over medium high heat; add 1 T butter, 1 T oil and shrimp. Cook shrimp 1-2 minutes; transfer to plate. Over medium-low heat, melt 1T butter and 1 T oil; add onions, lime juice, chicken broth, crushed red pepper, and 1 tsp. cornstarch. Cook until onions are tender and sauce is at desired thickness, about 5 minutes.

Add zest,shrimp,parsley and cooked linguine; toss and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CUBADOG2.

 

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