Linguini with Shrimp and Pine Nuts

Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish. Added mushrooms and spinach makes this an amazing meal in one.

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4.0 by 8 people

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

Linguini with Shrimp and Pine Nuts

Reviews (0)

4.0 by 8 people

Rate This!

Directions

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm.
  2. Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet.
  3. Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.
  4. Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings.
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Nutrition Facts (Linguini with Shrimp and Pine Nuts)

  • Per serving:
  • 493 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 145 mg chol. ,
  • 582 mg sodium ,
  • 50 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 31 g pro.
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8 Ratings

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