Linguine with Spicy Shrimp
Introduction
We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.
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.
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).
Number of Servings: 4
Related Recipes
-
Grilled Fillets on a Bed of Mushrooms and Spinach from Gorton's®
-
Simple Grilled Salmon
-
Cilantro-Lime Tilapia with Spinach and Tomatoes
-
BBQ Shrimp with Creamy Cheese Polenta
-
Not-Fried Shrimp with Japanese Cocktail Sauce
-
Crispy Baked Egg Rolls
-
/ff32a1c0-6bca-426a-a50c-8237ab8eec87.jpg)
Easy and Healthy Shrimp
-
Roasted Salmon with Lemon Couscous and Asparagus
-
Orange-Miso Grilled Salmon
-
Roast Salmon With Thai Red Curry Sauce