1. Boil water. Cook and drain linguine, reserving some of the pasta water.
2. On medium-high heat, saute garlic in sun-dried tomato oil with peppers.
3. Once peppers are soft, add shrimp, sun-dried tomatoes, white wine and cooked linguine. Add just enough reserved pasta water to bind the sauce and make it creamy.
4. Cook on medium-high heat until shrimp are pink. Sprinkle fresh herbs, crushed red pepper and Parmeasan. Add salt and pepper to taste before serving.
You can use pre-cooked shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 170.2mg||52 %|
|Sodium 167mg||6 %|
|Potassium 271.6mg||7 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 23.1g||33 %|
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: 131
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!