Linguine with Shrimp and Pine Nuts

This dish will transport you to Italy's oceanside region of Liguria, where linguine originates. Linguine means "little tongues" in Italian.

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3.0 by 6 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Linguine with Shrimp and Pine Nuts

Reviews (0)

3.0 by 6 people

Rate This!

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a Dutch oven cook linguine according to package directions; drain. Return linguine to hot pan; cover and keep warm.
  2. Meanwhile, in a small bowl combine broth, sherry, lemon juice, salt, and crushed red pepper; set aside.
  3. In a large skillet cook shrimp, 1/4 cup pine nuts, and garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque, stirring frequently. Remove shrimp mixture from skillet.
  4. Add mushrooms and butter to skillet. Cook about 3 minutes or until mushrooms are nearly tender, stirring occasionally. Carefully add broth mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.
  5. To serve, divide warm linguine among shallow bowls. Top with shrimp mixture, spinach, cheese, and, if desired, additional pine nuts.
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Nutrition Facts (Linguine with Shrimp and Pine Nuts)

  • Per serving:
  • 492 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 145 mg chol. ,
  • 577 mg sodium ,
  • 50 g carb. ,
  • 2 g fiber ,
  • 31 g pro.
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