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Shrimp with Dried Tomatoes and Linguine

Yield Makes 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1/3 cup dry white wine
  • 2 cups fat-skimmed chicken broth
  • 1/2 cup (3/4 oz.) dried tomato slices
  • 9 ounces fresh linguine
  • 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
  • 3 green onions, ends trimmed, thinly sliced

Nutrition Information

  • calories 377
  • caloriesfromfat 14 %
  • protein 36 g
  • fat 5.7 g
  • satfat 0.9 g
  • carbohydrate 41 g
  • fiber 2.7 g
  • sodium 232 mg
  • cholesterol 219 mg

How to Make It

  1. In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, wine, broth, and tomatoes.

  2. Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with onions.