Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Cook linguine according to package directions, but do not add salt. Drain in a colander.
  2. Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf.
  3. Bring mixture to a boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes.
  4. Remove shrimp from skillet; cover to keep warm.
  5. Reserve poaching liquid.
  6. In another skillet, heat oil over medium heat. Add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes.
  7. Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes.
  8. Remove bay leaf.
  9. Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper.
  10. Place linguine on a serving platter.
  11. Spoon sauce over top.
  12. Serve immediately.
  13. Shelly's cooking tip: To shell uncooked shrimp, start at the large end and peel away the shell.
  14. The tail fin may or may not be left on the shrimp, depending on the desired effect Shelly's Kitchen We have 100+ recipes


Most Helpful

Very easy to make. My parents are living with us and the low-sodium is great for his cardiac diet...was not missing a thing.

Sarah N. March 29, 2009

Great addition to my cookbook. I used fresh Maine Shrimp and the sweet sour taste was exquisite. Topped with Parm-Rom-Asiago blend and red pepper flakes. I added extra chicken broth to get right consistency and doubled the tomato paste. Thanks for a real keeper

ejriii February 18, 2009

I really had to doctor up this recipe in order to get any flavor. I added extra italian herbs so that it did not taste like watered down tomato paste.

gibscarr February 11, 2009

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