Shrimp Linguine
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup sweet red pepper, diced
- ¾cup onion, diced
- 2tablespoons olive oil
- 1tablespoon lime juice
- 1teaspoon jalapeno pepper, diced
- 1¼teaspoons garlic powder or 3 cloves fresh, diced
- ½teaspoon salt
- ½teaspoon black pepper
- ½pound linguine
- ¾pound shrimp
- 3tablespoons Italian parsley, chopped
- 3tablespoons cilantro, chopped
- ½pound chunk of Parmesan cheese
Nutritional analysis per serving (4 servings)
590 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 46 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute red peppers and onions in oil till tender, 5 to 10 minutes, then stir in lime juice, jalapeno peppers, garlic powder, salt and pepper.
- Step 2
Meanwhile, boil pasta in salted water till al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1¼ cups of liquid.
- Step 3
Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil till shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.
- Step 4
Divide among four plates and grate an ounce of cheese over each.
Private Notes
Comments
The Department of Defense recipes on here are always a hit with me and my family (all of us are combat veterans, so I am probably biased in favor of the the Department of Defense)
Delicious. Cooked exactly as written and my daughter and my 5 year old granddaughter loved it. So did I!!!
I am following a god map diet so I replaced the onions and garlic with green scallions and chives. I needed more flavor so I would use clam juice to finish cooking the pasta in so it has more flavor.