Balsamic Marinated Shrimp With Linguini |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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ADapted from Kraft Food & Family Magazine. I did not have Balsamic Vinaigrette Salad Dressing, so I made my own using aged balsamic, extra virgin olive oil, italian spices, crushed red pepper, garlic powder, salt and black pepper. I also used 1 14 oz can of diced tomatoes, undrained, in place of the fresh tomatoes. This recipe was really simple to make and tasted wonderful. Ingredients:
1/2 cup balsamic vinaigrette |
1 lb shrimp, peeled, deveined |
4 medium tomatoes, chopped (about 2 cups) |
1/2 cup basil leaves, chopped |
4 ounces low-fat cream cheese, cubed |
3/4 lb fettuccine |
1/4 cup parmesan cheese or 1/4 cup romano cheese or 1/4 cup asiago cheese, shredded |
Directions:
1. Toss dressing over shrimp in small bowl; cover.
2. Refrigerate 20 minutes to marinate.
3. Remove shrimp from marinade and pour off excess liquid.
4. In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
5. Heat large skillet on medium heat; add shrimp.
6. Cook 3 minutes or until shrimp turn pink, stirring frequently.
7. Remove shrimp from skillet and cover to keep warm.
8. Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
9. Stir in cream cheese until well blended.
10. Add shrimp; cook until heated through, stirring occasionally.
11. *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).
12. In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
13. Sprinkle with the remaining chopped basil and shredded cheese.
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