Linguini With Shrimp
Serves 4. Recipe is from “Small Changes, Big Results, Revised & Updated by Ellie Krieger (Clarkson Potter/Publishers, January 2013).
3/4 lb. whole-grain linguini
2 tbls. olive oil
2 garlic cloves, minced
1 lb. large shrimp, peeled and deveined
1⁄3 cup freshly squeezed lemon juice
1/2 cup white wine
1 cup chopped fresh, flat-leaf parsley
1/4 tsp. salt, plus more to taste
Freshly ground black pepper to taste
1. Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving of the cooking water.
2. Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and sauté for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp fromt he pan and set aside. Add the lemon juice, white wine and the reserved cup of pasta water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp to the pan and stir in the parsley.
3. Add the drained linguini to the shrimp mixture, tossing to combine. Season with salt and pepper.
Nutritional analysis per serving: 510 calories, 10 grams fat (1.5 grams saturated, 2 grams 5.4 grams monounsaturated and polyunsaturated fat), 36 grams protein, 69 grams carbohydrate, 11 grams fiber, 170 milligrams cholesterol and 330 milligrams sodium.
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