Courtesy of Cooking Club of America Sun-dried tomatoes give a sophisticated flavor to this great pasta dish.
Ingredients
Marinade
3 tbsp
fresh lemon juice
2 tbsp
olive oil
1 tbsp
minced fresh ginger
1 tsp
crushed red pepper
1/8 tsp
salt
1/8 tsp
freshly ground pepper
Shrimp
8 oz.
uncooked medium shrimp, deveined
Pasta
8 oz.
linguine
1 tbsp
olive oil
1 tbsp
minced fresh ginger
1 tsp
minced garlic
1/2 cup
chopped onion
1/2 cup
chopped celery
1/4 cup
shredded carrot
1/2 each
green bell pepper, chopped
1/4 cup
chopped oil-packed sun-dried tomatoes, drained
1 tbsp
soy sauce
1 tsp
dark sesame oil
1/4 tsp
freshly ground pepper
2 tsp
shelled sunflower seeds, if desired
Instructions
1.
In large bowl, combine all marinade ingredients; mix well. Add shrimp; stir to coat. Refrigerate 2 hours to marinate.
2.
Cook linguine according to package directions. Meanwhile, heat large skillet over medium-high heat until hot. Add shrimp and marinade; sauté 1 to 2 minutes or until shrimp turn pink. Remove shrimp from skillet; place in medium bowl. Discard marinade.
3.
Add 1 tablespoon olive oil to same skillet. Add 1 tablespoon ginger and garlic; cook over medium heat 30 seconds or until fragrant. Add onion, celery, carrot, bell pepper and sun-dried tomatoes; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
4.
Add soy sauce, sesame oil, 1/4 teaspoon pepper and cooked shrimp. Cook and stir 1 minute or until shrimp are hot.
5.
Drain pasta. Toss pasta with shrimp mixture. Sprinkle with sunflower seeds.
PER SERVING: 515 calories, 15 g total fat (2 g saturated fat), 24 g protein, 71 g carbohydrate, 110 mg cholesterol, 865 mg sodium, 5 g fiber
COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.
This recipe was provided courtesy of the Cooking Club of America, North America's largest cooking organization. Click Here - For a FREETrial Membership in the Club, and a free copy of the Members-Only magazine, Cooking Pleasures.
