Linguine With Garlic Shrimp
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“This is for Italian Tuesday, I will be making it for dinner tonight and will let you know how it turns out.”
Linguine With Garlic Shrimp
5 recipe photos
READY IN:25mins |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 226.79 g linguine or 226.79 g fettuccine
- 118.29 ml chicken broth (low sodium type)
- 9.85 ml cornstarch
- 14.79 ml snipped fresh basil or 2.46 ml dried basil, crushed
- 473.18 ml sliced fresh mushrooms
- 1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped
- 3-4 garlic cloves, smashed
- 14.79 ml olive oil
- 411.06 g can Italian-style stewed tomatoes, undrained
- 226.79 g cooked shrimp, with, tails
- 59.14 ml finely shredded parmesan cheese (optional)
- fresh basil leaf (optional)
Directions
- Cook pasta according to package directions, drain and keep warm.
- Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
- Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
- Add broth mixture and undrained tomatoes, cook and stir till bubbly.
- Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
- To serve, spoon shrimp mixture over pasta.
- If desired, top with cheese and garnish with fresh basil leaves.
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Linguine With Garlic Shrimp