Recipe finder
Linguini with Shrimp and Pine Nuts
- Makes: 4 servings
- Start to Finish 35 mins
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
- 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.
- 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.
- 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