Shrimp with dried tomatoes and linguine

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive Oil
1 Clove Garlic; Minced
2 tablespoons Lemon Juice
⅓ cup Dry White Wine
3 cups Nonfat Veg Chicken Broth; Low Sod, Divided, Or Nonfat Chicken Broth
¾ ounce Dried Tomatoes Slices; (1/2 C)
9 ounces Pasta; Dry
1 pounds Cooked; Shelled, Deveined Shrimp (38 - 50 Per Lb)
3 Green Onions; Ends Trimmed Thinly Sliced

Directions

Prep and Cook Time: About 25 min Makes: 4 servings Cook pasta in salted water with 1 C chicken broth added for flavor.

In a 4 - 6 qt pan, over med-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 - 3 min. Add lemon juice, wine, 2 C broth and tomatoes. Increase heat to high and stir until sauce boils. Reduce heat and simmer 5 min.

Add cooked pasta and shrimp to liquid. Increase heat to med and stir until pasta and shrimp are thoroughly warmed. Ladle into bowls, sprinkle with green onions and serve.

This was very, very good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: adapted from Sunset, May 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Apr 25, 1999, converted by MM_Buster v2.0l.

Related recipes