Basil-Lemon Shrimp Linguine

Name: Basil-Lemon Shrimp Linguine Recipe
Yield: 4
Ingredients: 1 pound fresh or frozen large shrimp in shells or 12 oz. fresh or frozen scallops; 6 ounces dried linguine (configured with whole wheat linguine); 1/4 tsp. salt (for step 2); 8 ounces fresh asparagus spears trimmed and cut diagonally into 2 in. pices; Nonstick cooking spray; 2 cloves garlic minced; 1 cup thin yellow red and/or green sweet pepper strips; 1/4 cup snipped fresh basil or 1 Tbsp. dried basil crushed; 1 tsp. finely shredded lemon peel; 1/4 tsp salt (for step 3); 1/4 tsp ground black pepper; 1/4 cup sliced green onions; 2 Tbsp. lemon juice; 1 Tbsp. olive oil; Lemond wedges (optional)

(4)

Number of Servings: 4

Ingredients

1 pound fresh or frozen large shrimp in shells or 12 oz. fresh or frozen scallops6 ounces dried linguine (configured with whole wheat linguine)1/4 tsp. salt (for step 2)8 ounces fresh asparagus spears, trimmed and cut diagonally into 2 in. picesNonstick cooking spray2 cloves garlic, minced1 cup thin yellow, red and/or green sweet pepper strips1/4 cup snipped fresh basil or 1 Tbsp. dried basil crushed1 tsp. finely shredded lemon peel1/4 tsp salt (for step 3)1/4 tsp ground black pepper1/4 cup sliced green onions2 Tbsp. lemon juice1 Tbsp. olive oilLemond wedges (optional)

Directions

1. Thaw seafood, if frozen. Peel shrimp: devein, leaving the tail intact. Halve large scallops. Rinse well.

2. Cook pasta according to package directions, except use 1/4 tsp. salt and add asparagus the last 3 min.; drain.

3. Lighly coat a large nonstick skillet with spray. Heat over medium heat. Add garlic; stir 15 seconds. Add pepper strips; cook and stir 2 min. or until crisp-tender. Add shrimp, dried basil, lemon peel, 1/4 tsp. salt and black pepper. Cook and stir for 3 min. or until shrimp turns pink. Add cooked shrimp, green onions, lemon juice and oil; toss to coat. If desired serve with lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user SKINNYSOON13.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 315.8
Total Fat: 6.3 g
Cholesterol: 172.5 mg
Sodium: 450.7 mg
Total Carbs: 39.6 g
Dietary Fiber: 6.1 g
Protein: 29.2 g

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Member Reviews

PUOKGIRL
Another great recipe. I hope it reheats well for leftovers. - 5/16/11
CD13506496
Great flavor and nice combo of tastes . I baked my asparagus at 400 for 20 minutes to give it a nutty taste and crisp crunch; then added it to the pasta at the end. I think it adds more texture and flavor that way. You could also use snow peas or beans in this recipe. - 2/5/13
BENDIEB
Flavor was magnificent! For my preference, I would double the shrimp and cut the pasta to 4 oz and the asparagus to 6 oz and peppers to 1/2 cup---which I will do next time. But then again, I am not a big pasta eater. - 8/19/11
NANNIE13
Excellent! - 5/8/11