Prep 20 mins
Cook 15 mins
When fisherman friends give us shrimp, this is the 1st recipe I head for. My husbands favorite.
- 1 1⁄4 lbs fresh shrimp, uncooked,peeled and deveined
- 6 ounces linguine, uncooked
- 1 celery rib, chopped
- 1 small onion, sliced and cut into eighths
- 2 teaspoons olive oil
- 1 (14 1/2 ounce) can Italian-style tomatoes, undrained and chopped
- 1 1⁄2 teaspoons dried parsley flakes
- 1⁄2 teaspoon coarse black pepper
- Cook pasta according to package directions.
- Drain and set aside.
- Saute shrimp, celery and onion in oil in a large skillet about 3 minutes or until shrimp are pink.
- Add tomatoes and remaining ingredients.
- Bring to boil; reduce heat and simmer 10 minutes.
- Toss with linguine.
For me this is a perfect pasta and shrimp recipe! Very low fat and very tasty! We didn't miss the fat at all. I know I will be making this regularly. I added some fresh basil from my garden to the sauce.
This was a very tasty dish and quite simple to put together. I left out the celery because I didn't have any but otherwise left it as is, though I did have to double it because I had a 2 pound bag of shrimp. I was not able to simmer it as long as 10 minutes, though, because my shrimp was starting to get tough. (As the simmer was only to get the flavors to meld and everything was already cooked I wasn't too worried about it.) My husband says it was because I cooked my shrimp too long when I sauteed them, but I say I simply cooked them until they were all pink. LOL. So watch the shrimp is my only suggestion. But a quick and tasty meal that is healthy as well. Thanks! (And I wish we had fishermen friends who gave us shrimp. We have to rely on the bags of frozen shrimp!)