Linguine With Garlic Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is for Italian Tuesday, I will be making it for dinner tonight and will let you know how it turns out. Ingredients:
8 ounces linguine or 8 ounces fettuccine |
1/2 cup chicken broth (low sodium type) |
2 teaspoons cornstarch |
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed |
2 cups sliced fresh mushrooms |
1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped |
3 -4 garlic cloves, smashed |
1 tablespoon olive oil |
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained |
8 ounces cooked shrimp, with, tails |
1/4 cup finely shredded parmesan cheese (optional) |
fresh basil leaf (optional) |
Directions:
1. Cook pasta according to package directions, drain and keep warm.
2. Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
3. Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
4. Add broth mixture and undrained tomatoes, cook and stir till bubbly.
5. Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
6. To serve, spoon shrimp mixture over pasta.
7. If desired, top with cheese and garnish with fresh basil leaves.
|
|