Linguini with Shrimp and Pine Nuts
Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish. Added mushrooms and spinach makes this an amazing meal in one.
Ingredients
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12 ounces fresh or frozen medium shrimp, peeled and deveined
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8 ounces dried linguini
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3/4 cup chicken broth
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1/3 cup dry sherry or chicken broth
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2 tablespoons lemon juice
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1/4 teaspoon crushed red pepper
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1/4 teaspoon salt
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1/4 cup pine nuts
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2 cloves garlic, minced
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1 tablespoon olive oil
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1-1/2 cups sliced fresh mushrooms (4 ounces)
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1 tablespoon butter
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4 cups fresh baby spinach leaves
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1/4 cup freshly grated Asiago cheese (1 ounce)
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Toasted pine nuts (optional)
Directions
1.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm.
2.
Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet.
3.
Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.
4.
Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings.
Nutrition information
Calories 493, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 4 g, Cholesterol 145 mg, Sodium 582 mg, Carbohydrate 50 g, Total Sugar 4 g, Fiber 2 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 13%, Iron 31%.
Percent Daily Values are based on a 2,000 calorie diet
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