Basil-Lemon Shrimp Linguine
Basil, considered to be a royal herb in ancient Greece, provides color and flavor to this quick seafood and pasta recipe.
Ingredients
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1 pound fresh or frozen large shrimp in shells
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6 ounces dried linguini or fettuccine
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1/2 teaspoon salt
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8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
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Nonstick cooking spray
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2 cloves garlic, minced
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1 cup thin red, yellow, and/or green sweet pepper strips
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1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
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1 teaspoon finely shredded lemon peel
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1/4 teaspoon ground black pepper
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1/4 cup sliced green onions
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2 tablespoons lemon juice
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1 tablespoon olive oil
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Fresh basil sprigs (optional)
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Lemon wedges (optional)
Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2.
Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3.
Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4.
Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.
Nutrition information
Calories 336, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 172 mg, Sodium 463 mg, Carbohydrate 39 g, Fiber 4 g, Protein 31 g. Exchanges: Vegetable 1, Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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