Title: Shrimp with Dried Tomatoes And Linguine
Categories: Eat-lf mail, Fish/seafoo, Low fat, Main dishes
Yield: 4 servings

2 ts Olive Oil
1 Clove Garlic; Minced
2 tb Lemon Juice
1/3 c Dry White Wine
3 c Nonfat Veg Chicken Broth;
-Low Sod, Divided, Or Nonfat
-Chicken Broth
3/4 oz Dried Tomatoes Slices; (1/2
-C)
9 oz Pasta; Dry
1 lb Cooked; Shelled, Deveined
-Shrimp (38 - 50 Per Lb)
3 Green Onions; Ends Trimmed
-Thinly Sliced

Prep and Cook Time: About 25 min Makes: 4 servings

Cook pasta in salted water with 1 C chicken broth added for flavor.

In a 4 - 6 qt pan, over med-high heat, stir olive oil and garlic until
garlic is limp but not browned, 2 - 3 min. Add lemon juice, wine, 2 C broth
and tomatoes. Increase heat to high and stir until sauce boils. Reduce heat
and simmer 5 min.

Add cooked pasta and shrimp to liquid. Increase heat to med and stir until
pasta and shrimp are thoroughly warmed. Ladle into bowls, sprinkle with
green onions and serve.

This was very, very good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


Recipe by: adapted from Sunset, May 1999

Posted to EAT-LF Digest by Reggie Dwork on Apr 25,
1999, converted by MM_Buster v2.0l.