Shrimp with Dried Tomatoes and Linguine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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