Linguine With Shrimp

Ingredients

• 1 ¼ pounds medium-size shrimp
• 3 quarts water
• Salt to taste
• 4 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
• 1 medium-size green pepper, cored, seeded and cut into 1-inch cubes
• 3 cups canned crushed tomatoes
• Freshly ground pepper to taste
• 1 teaspoon dried oregano
• ¾ pound imported linguine
• ¼ teaspoon red-pepper flakes
• 4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    630 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 43 grams protein; 228 milligrams cholesterol; 1978 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and devein shrimp.
2. Bring water with salt to a boil in a large kettle.
3. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
4. Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
5. While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
6. Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

30 minutes