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    You are in: Home / Recipes / Linguine With Shrimp in Tomato White Wine Sauce Recipe
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    Linguine With Shrimp in Tomato White Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Cindy W.'s Note:

    There's a fairly similar recipe here, but it uses chopped tomatoes and doesn't call for basil. I like my more flavorful version that creates a nice, smooth sauce. My version of this dish appeared in the "Measure for Measure" cookbook (Vol. 2) put out by the Vienna Falls (VA) Chapter of the Sweet Adelines in 1991. Fast and easy, but good enough for company!

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    Units: US | Metric


    1. 1
      Cook pasta according to box directions. Meanwhile --
    2. 2
      Saute onion in margarine and olive oil.
    3. 3
      Add wine, bouillon and basil, plus salt and pepper to taste. (You shouldn't need much salt, if any, because of the bouillon.) Simmer five minutes over medium heat.
    4. 4
      Add tomato paste and stir until blended.
    5. 5
      Add shrimp and cook until shrimp are done (no longer translucent), but tender.
    6. 6
      If sauce is too thick for your liking, you can thin it down with a bit of water. (Add a little at a time till you achieve the consistency you want.).
    7. 7
      Serve over buttered linguine (use one tablespoon) that has been lightly sprinkled with Parmesan cheese.

    Ratings & Reviews:


    Nutritional Facts for Linguine With Shrimp in Tomato White Wine Sauce

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 745.8
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 4.0 g
    Cholesterol 228.6 mg
    Sodium 966.5 mg
    Total Carbohydrate 99.1 g
    Dietary Fiber 6.1 g
    Sugars 9.7 g
    Protein 41.1 g

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