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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 lb linguine |
1 cup reduced-sodium chicken broth |
2 tablespoons fresh lemon juice |
1 bay leaf |
1 lb shrimp, peeled and deveined |
1 tablespoon olive oil |
1 small yellow onion, chopped (about = cup) |
3 cloves garlic, minced |
1 teaspoon no-added-salt tomato paste |
2 tablespoons fresh basil, chopped |
1/4 teaspoon black pepper |
Directions:
1. Cook linguine according to package directions, but do not add salt. Drain in a colander.
2. Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf.
3. Bring mixture to a boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes.
4. Remove shrimp from skillet; cover to keep warm.
5. Reserve poaching liquid.
6. In another skillet, heat oil over medium heat. Add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes.
7. Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes.
8. Remove bay leaf.
9. Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper.
10. Place linguine on a serving platter.
11. Spoon sauce over top.
12. Serve immediately.
13. Shelly's cooking tip: To shell uncooked shrimp, start at the large end and peel away the shell.
14. The tail fin may or may not be left on the shrimp, depending on the desired effect /shellyskit/index.htm Shelly's Kitchen We have 100+ recipes
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