Linguini with Shrimp and Pine Nuts | Midwest Living
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Linguini with Shrimp and Pine Nuts

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Linguini with Shrimp and Pine Nuts

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  • Makes: 4 servings
  • Start to Finish 35 mins

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Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this seafood and pasta dinner entree.

Ingredients

  • 12 ounces fresh or frozen peeled and deveined medium shrimp
  • 8 ounces dried linguini
  • 3/4 cup chicken broth
  • 1/3 cup dry sherry or chicken broth
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 cup pine nuts
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 4 cups fresh baby spinach leaves (optional)
  • 1/4 cup freshly grated Asiago cheese
  • Toasted pine nuts (optional)

Directions

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm.
  2. Meanwhile, in a small bowl, combine 3/4 cup broth, sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts and garlic in hot oil over medium heat 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet. Add mushrooms and butter; cook 3 minutes until almost tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.
  3. Add shrimp mixture and spinach, if you like, to pasta; toss to coat. Transfer to a serving bowl. Sprinkle with Asiago cheese and toasted pine nuts, if you like. Makes 4 servings.

Nutrition Facts

(Linguini with Shrimp and Pine Nuts)

Servings Per Recipe 4, Fat, total (g) 17, chol. (mg) 145, pro. (g) 31, carb. (g) 50, sat. fat (g) 5, cal. (kcal) 493, sodium (mg) 582, Cobalamin (Vit. B12) (µg) 1, calcium (mg) 131, sugar (g) 4, Potassium (mg) 557, fiber (g) 2, Polyunsaturated fat (g) 4, Niacin (mg) 7, Monosaturated fat (g) 6, Folate (µg) 153, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, iron (mg) 6, Thiamin (mg) 1, vit. C (mg) 14, vit. A (IU) 2964

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