| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Linguine |
|
|
Salt |
| 12 |
oz |
Shrimp; shelled & deveined |
| 2 |
ts |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
tb |
Dry white wine |
| 28 |
oz |
Tomatoes |
INSTRUCTIONS
1. In a saucepot prepare pasta in boiling salted water according to package
directions.
2. Add shrimp during last 3 minutes of cooking pasta; cook until opaque
throughout. Drain pasta and shrimp; return to saucepot.
3. Meanwhile in a non stick 12 inch skillet heat oil over medium heat.
Reduce heat and add onion and cook 8 minutes until tender crisp.
4. Add garlic and crushed red pepper and cook 30 seconds longer, stirring.
5. Stir in wine; cook 30 seconds. Add tomatoes with their puree and 1/4 tsp
salt; heat to boiling stirring and breaking up tomatoes.
6. Pour tomato sauce over drained pasta; toss to mix well.
Notes: Per Serving: 390 calories, 4g fat 9.5% CFF
Recipe by: Good Housekeeping 365 days of Healthy Eating
Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26,
1998, converted by MM_Buster v2.0l.
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