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Shrimp Linguine

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1043kcal

Ingredients

House Salad

  • 2 cups Spring mix
  • ½ cup Grape tomatoes halved
  • ¼ cup Cucumber sliced
  • ¼ cup Red onion thinly sliced
  • 2 tsp French dressing

Shrimp Linguine

  • 8 oz Shrimp peeled and deveined tail off
  • ¼ tsp Garlic powder
  • 1/2 tsp Paprika
  • ¼ tsp Dried oregano
  • 2 tsp Extra-virgin olive oil
  • 3 TBSP Butter
  • 4 cloves Garlic chopped
  • 1 cup Tomato sauce
  • 1 cup Heavy cream
  • 4 oz Linguine pasta
  • Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Apple Juice

  • 24 oz Apple juice
US Customary - Metric

Instructions

  • Portion the salad ingredients. Reserve in the refrigerator until service. Wait to dress.
  • Peel and pat dry the shrimp, add the garlic powder, paprika, and oregano and mix well.
  • Add olive oil to a pan over medium heat and fry each side of the shrimp for 1 - 2 minutes.
  • Remove the shrimp; add butter and garlic. Let the garlic simmer until golden brown.
  • Add the tomato sauce and heavy cream, add the shrimp back in, and let this all simmer together on medium heat for 10 minutes. Once well combined, season with salt and pepper to taste.
  • Boil salted water and cook pasta according to the instructions on the package. Save ½ cup of the pasta water. Drain the pasta and set it aside.
  • Dress the salad.
  • Add the shrimp, sauce, and chopped parsley to the linguine pasta and mix well. Add pasta water if desired to help coat the pasta with the sauce.
  • Serve the shrimp linguine with house salad and apple juice.

Nutrition

Calories: 1043kcal | Carbohydrates: 99g | Protein: 14g | Fat: 68g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 813mg | Potassium: 1209mg | Fiber: 6g | Sugar: 45g | Vitamin A: 3859IU | Vitamin C: 31mg | Calcium: 173mg | Iron: 3mg