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Shrimp & Tomato Linguine Toss Recipe

Shrimp & Tomato Linguine Toss Recipe

Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. —Louise Gilbert, Quesnel, British Columbia
TOTAL TIME: Prep/Total Time: 15 min. YIELD:3 servings

Ingredients

  • 6 ounces uncooked linguine
  • 1/3 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup crumbled feta cheese
  • Additional minced fresh basil, optional

Directions

  • 1. Cook linguine according to package directions.
  • 2. Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through.
  • 3. Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired. Yield: 3 servings.

Nutritional Facts

1-1/3 cups equals 376 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 611 mg sodium, 51 g carbohydrate, 4 g fiber, 20 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.