Prep 0 mins
Cook 0 mins
- 453.59 g linguine
- 236.59 ml reduced-sodium chicken broth
- 29.58 ml fresh lemon juice
- 1 bay leaf
- 453.59 g shrimp, peeled and deveined
- 14.79 ml olive oil
- 1 small yellow onion, chopped (about = cup)
- 3 clove garlic, minced
- 4.92 ml no-added-salt tomato paste
- 29.58 ml fresh basil, chopped
- 1.23 ml black pepper
- Cook linguine according to package directions, but do not add salt. Drain in a colander.
- Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf.
- Bring mixture to a boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes.
- Remove shrimp from skillet; cover to keep warm.
- Reserve poaching liquid.
- In another skillet, heat oil over medium heat. Add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes.
- Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes.
- Remove bay leaf.
- Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper.
- Place linguine on a serving platter.
- Spoon sauce over top.
- Serve immediately.
- Shelly's cooking tip: To shell uncooked shrimp, start at the large end and peel away the shell.
- The tail fin may or may not be left on the shrimp, depending on the desired effect http://members.xoom.com/shellyskit/index.htm Shelly's Kitchen We have 100+ recipes
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.
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
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.