Ingredients
8 oz linguine
1 lb shrimp
2 tbsp olive oil
4 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tbsp fresh parsley, minced
2 tsp red pepper flakes
To make
01. Prepare linguine according to directions on package.
02. In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft.
03. Add shrimp and cook until firm, about 5 minutes. Remove shrimp.
04. Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently.
05. Drain pasta and toss with sauce. Serve immediately.
Ingredients
- Vegetable oil cooking spray
- 1 tbsp olive oil
- 2 cup sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 1 tbsp chopped fresh basil
- 1 tsp instant chicken bouillon, crumbled
- 1 tsp cornstarch
- 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
- 2 medium tomatoes, seeded and chopped
- 1 lb large shrimp, shelled and deveined
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated reduced fat Parmesan
- 8 oz whole grain fettuccine, cooked
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
404 calories per serving
8.4 g fat (1.7 g saturated) 6.7 g fiber 55.1 g carbs 33.5 g protein
