Place a large pasta bowl in a warm oven. Bring 4 quarts water and 2 teaspoons salt to a boil in an 8-quart pot. Peel and devein the shrimp. Refrigerate until ready...

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4 servings

– ½ pound medium shrimp
– 1-½ tablespoons olive oil

– 1 cup chopped onion

– 2 medium cloves garlic, peeled and minced

– ¼ teaspoon crushed red pepper flakes

– 1 cup fish bouillon or stock, or clam juice

– 8 ounces dried linguine pasta

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– 1/3 cup pasta cooking water

– 1/3 cup finely chopped parsley

– ¼ cup snipped fresh basil

– 1/8 teaspoon salt, or to taste

– 4 tablespoons grated Parmesan cheese

1. Place a large pasta bowl in a warm oven. Bring 4 quarts water and 2 teaspoons salt to a boil in an 8-quart pot. Peel and devein the shrimp. Refrigerate until ready to cook.

2. In a 10- to 12-inch nonstick skillet, heat olive oil over medium heat. Add onion and garlic; sauté 5 minutes.

3. Push onions to the side of the pan and add shrimp and crushed pepper flakes. Sauté a couple of minutes, until shrimp is pink and cooked through. Transfer shrimp and onions to a plate. Add fish bouillon to the pan and cook at a low boil 2 minutes.

4. Add pasta to boiling water and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is tender but still has a subtle bite. Remove 1/3 cup pasta cooking water, then drain.

5. Add shrimp mixture back into the reduced fish broth to warm. Pour drained pasta into warm bowl; add shrimp sauce, parsley, basil and salt. Stir a minute, so the linguine absorbs some of the liquid. Add pasta cooking liquid as needed.

6. Top each serving with a spoonful of grated cheese.


Data per serving

Calories 360

Protein 20.04g

Fat 8.3g

Carbohydrates 49.5g

Sodium 272mg

Saturated fat 1.94g

Monounsaturated fat 4.44g

Polyunsaturated fat 1.13g

Cholesterol 95mg