Shrimp with Dried Tomatoes and Linguine

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 14%
  • Protein: 36g
  • Fat: 5.7g
  • Saturated fat: 0.9g
  • Carbohydrate: 41g
  • Fiber: 2.7g
  • Sodium: 232mg
  • Cholesterol: 219mg

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

Preparation

  1. 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. 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.
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