Shrimp Linguine

Ingredients

• Servings: 6
• 1 lb linguine
• 1 cup reduced-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 bay leaf
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about = cup)
• 3 cloves garlic, minced
• 1 teaspoon no-added-salt tomato paste
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon black pepper

Recipe

• 1 cook linguine according to package directions, but do not add salt. drain in a colander.
• 2 meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf.
• 3 bring mixture to a boil over medium-high heat. add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes.
• 4 remove shrimp from skillet; cover to keep warm.
• 5 reserve poaching liquid.
• 6 in another skillet, heat oil over medium heat. add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes.
• 7 add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes.
• 8 remove bay leaf.
• 9 add shrimp to skillet. cook, stirring constantly, until heated through, about 1 minute. stir in basil and pepper.
• 10 place linguine on a serving platter.
• 11 spoon sauce over top.
• 12 serve immediately.
• 13 shelly's cooking tip: to shell uncooked shrimp, start at the large end and peel away the shell.
• 14 the tail fin may or may not be left on the shrimp, depending on the desired effect http://members.xoom.com/shellyskit/index.htm shelly's kitchen we have 100+ recipes