Spicy shrimp linguine

3

PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 1/2 500-g box linguine pasta
  • 450-g bag frozen cooked (medium or large) shrimp
  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 540-mL can spicy stewed tomatoes
  • 1 green or sweet red bell pepper
  • 2 green onions

Instructions

  • Cook linguine in boiling salted water in a large saucepan according to package directions. Stir frequently, especially at beginning of cooking. When linguine is al dente, drain. Place frozen shrimp in a colander. Rinse with cold running water and drain while continuing with recipe.
  • Meanwhile, melt butter in a large wide frying pan set over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in tomatoes, including juice, and bring to a boil. Boil gently, uncovered and stirring occasionally, until thickened slightly, about 10 minutes. Meanwhile, seed and julienne pepper. Add pepper strips to sauce as they are cut. Diagonally slice green onions.
  • When sauce is thickened, add shrimp and green onions to sauce. Just heat through, from 3 to 5 minutes. Then stir in hot drained pasta and toss until well coated with sauce. Serve in a casserole or individual bowls.

Nutrition (per serving)

  • Calories
  • 445,
  • Protein
  • 33.3 g,
  • Carbohydrates
  • 58.9 g,
  • Fat
  • 8.4 g,
  • Fibre
  • 4.8 g,
  • Sodium
  • 846 mg.

There’s no skimping on flavor in this fast pasta from Tammy Steele of Cambridge, Ont. It’s equally welcome at a neighborhood party or at a special-occasion dinner at home.

Toting

To make a day ahead, cook pasta. Drain and immediately rinse under cold running water. Drain again. To avoid sticking, toss with 1 tablespoon (15 mL) vegetable oil. Cover and refrigerate. Make sauce to end of Step 2. Cover and refrigerate. Cut green onions and refrigerate separately. When ready to serve, rinse shrimp under cold running water. Reheat sauce and proceed with Step 3. Dip cold pasta into boiling water or place in sieve under hot running water. When hot, after about 1 minute, drain and add to sauce. Toss and serve.

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