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Linguini with Shrimp and Pine Nuts
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.
