- 8 ounces linguine (or spaghetti)
- 1 to 1 1/2 pounds shrimp
- 3 cloves garlic (minced)
- 1 teaspoon basil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- Optional: 2 to 3 tablespoons white wine (or sherry)
- 1 can/14 1/2 ounces tomatoes (diced)
- 1/4 cup green onions (sliced)
- 1 cup peas (frozen)
- salt to taste (kosher)
- black pepper to taste
- 6 to 8 ounces linguine (cooked and drained)
- 1 to 1 1/2 cups mozzarella cheese (shredded)
- Optional: freshly grated Parmesan cheese
- Fill a large saucepan with about 2 quarts of water. Add about 1 1/2 teaspoons of salt and place the pan over high heat. Bring the water to a boil and add the pasta. Cook the pasta following the package directions for al dente pasta.
- Peel and devein the shrimp.* In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking.
- Cook linguine in boiling salted water following the package directions.
- Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half the tomatoes into the baking dish; top with linguine.
- Heat oven to 350 F.
- In the same pot that you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remaining tomatoes; cook for 1 to 2 minutes.
- Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.
- Bake for 20 minutes.
- Serve with freshly grated Parmesan cheese, if desired.
*Peel the shrimp and run the tip of a small, sharp knife down the back of the shrimp. Pull the dark vein out or scrape it out with the tip of the knife.
- "I like to try new recipes, but seldom repeat them unless they are exceptional. This recipe has been repeated many times and is a standard in our house. Anytime I am looking for another way to cook shrimp, I end up turning to this. Generally, I have all of the ingredients on hand and it is easy and very tasty. At first, I didn't think I would care for the combination but was pleasantly surprised. Also, it does not include a lot of high-calorie ingredients and can be done with whole wheat pasta." — Robin
- "I doubled the garlic, basil, and green onions and omitted the peas. This was really good and simple and it made a LOT. Make sure to use a large can 28 oz of the diced tomatoes." — Joni
- "I made this for my family, and we all have different tastes. So, it's rare when we all like one meal. I will definitely be making this again. I used snow peas instead of regular peas and felt this added a nice element for anyone wanting to try something different. Excellent Recipe!" — Greg
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||7 g|