Linguine With Garlic Shrimp Recipe #23744
This is for Italian Tuesday, I will be making it for dinner tonight and will let you know how it turns out.
by Derf
25 min | 10 min prep
SERVES 4
- 8 ounces linguine or fettuccine
- 1/2 cup chicken broth (low sodium type)
- 2 teaspoons cornstarch
- 1 tablespoon snipped fresh basil, crushed or 1/2 teaspoon dried basil, crushed
- 2 cups sliced fresh mushrooms
- 1 medium yellow sweet pepper or green sweet pepper, chopped
- 3-4 garlic cloves, smashed
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
- 8 ounces cooked shrimp, with, tails
- 1/4 cup finely shredded parmesan cheese (optional)
- fresh basil leaf (optional)
- Cook pasta according to package directions, drain and keep warm.
- Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
- Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
- Add broth mixture and undrained tomatoes, cook and stir till bubbly.
- Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
- To serve, spoon shrimp mixture over pasta.
- If desired, top with cheese and garnish with fresh basil leaves.
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5 stars