| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Linguine |
|
|
Salt |
| 12 |
oz |
Shrimp, shelled & deveined |
| 2 |
t |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
t |
Crushed red pepper |
| 2 |
T |
Dry white wine |
| 28 |
oz |
Tomatoes |
INSTRUCTIONS
In a saucepot prepare pasta in boiling salted water according to
package directions. Add shrimp during last 3 minutes of cooking pasta;
cook until opaque throughout. Drain pasta and shrimp; return to
saucepot. 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. Add garlic and crushed red pepper and cook 30 seconds longer,
stirring. Stir in wine; cook 30 seconds. Add tomatoes with their puree
and 1/4 tsp salt; heat to boiling stirring and breaking up tomatoes.
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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