Try this Linguine with Shrimp and Vegetables recipe, or contribute your own.
Suggest a better descriptionCook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water. Meanwhile, heat the oil in a large skillet over medium high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes more. Remove the shrimp mixture form the pan and set aside.
Combine the lemon juice, wine, and reserved pasta water in the skillet over medium high heat. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine, tossing to combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 74 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 5.3mg | 2 % | |
Sodium 110.1mg | 4 % | |
Potassium 180.9mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.9g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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