BASIL-LEMON SHRIMP LINGUINE

BASIL-LEMON SHRIMP LINGUINE image

Categories Poultry

Yield 4 servings

Number Of Ingredients 15

1 poundfresh or frozen large shrimp in shells
6 ouncesdried linguini or fettuccine
1/2 teaspoonsalt
8 ouncesfresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
Nonstick cooking spray
2 clovesgarlic, minced
1 cupthin red, yellow, and/or green sweet pepper strips
1/4 cupsnipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoonfinely shredded lemon peel
1/4 teaspoonground black pepper
1/4 cupsliced green onions
2 tablespoonslemon juice
1 tablespoonolive oil
Fresh basil sprigs (optional)
Lemon wedges (optional)

Steps:

1.Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. 2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm. 3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat. 4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.