Shrimp with Dried Tomatoes and Linguine

Yields
Makes 4 servings

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

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 377Calories from Fat 14

% Daily Value *
Total Fat 5.7g9%

Saturated Fat 0.9g5%
Cholesterol 219mg73%
Sodium 232mg10%
Total Carbohydrate 41g14%

Dietary Fiber 2.7g11%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shrimp with Dried Tomatoes and Linguine