Linguine with Spicy Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 356.9
- Total Fat: 15.7 g
- Cholesterol: 180.0 mg
- Sodium: 211.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.3 g
- Protein: 27.9 g
View full nutritional breakdown of Linguine with Spicy Shrimp calories by ingredient
Introduction
We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce. We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.Number of Servings: 4
Ingredients
-
3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste
* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.
Directions
Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.
In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste.
Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.
Add wine and cook for 1 minute.
Add shrimp; cook just until shrimp turns pink.
Remove the pan from heat and stir in the butter.
Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.
Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).
In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste.
Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.
Add wine and cook for 1 minute.
Add shrimp; cook just until shrimp turns pink.
Remove the pan from heat and stir in the butter.
Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.
Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).
Member Ratings For This Recipe
-
SBMMYERS
-
CD2415256
Loved it! I made it last night for me and my husband and it was delicious. This dish is definitely spicy so if you are not into that then I would cut down on the red pepper. I made it exactly as recommended and I wouldn't change a thing- very rare for me. Great portions and surpisingly easy to make. - 9/16/09
-
KAUAICAROLANNN
-
REDGRAMA
-
FIDESVIVA
