Fresh Linguine with Shrimp & Spicy Tomato Sauce

Prep time: 10min
Total time: 20min
Serves 4
1 bag
Uncooked Extra Jumbo Black Tiger Shrimp (16-20 ct), thawed, tails removed
454 g
1 tbsp
Chili Pepper Seasoning Paste
15 mL
1 tbsp
olive oil
15 mL
3 cloves
garlic, thinly sliced
0
4
Roma tomatoes, diced (approx. 2 cups/500 mL)
0
1 tbsp
fresh lemon juice
15 mL
1 pkg
fresh Linguine
350 g
1/4 cup
chopped fresh Basil
60 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
¼ of the recipe
calories
360
fat
6 g
saturated fat
1 g
carbs
51 g
protein
26 g
cholestrol
255 mg
fibre
4 g
sodium
920 mg

Directions

  1. Bring a large pot of salted water to a boil. Slice shrimp into 1/2-in. (1 cm) pieces and toss in a bowl with chili paste. Set aside.

  2. Heat oil in a large non-stick skillet over medium-high heat. Sauté garlic until lightly golden, then stir in tomatoes. Add shrimp and cook until pieces turn opaque and are just cooked through, 3 to 4 min. Stir in lemon juice.

  3. Meanwhile, add linguine to boiling water and cook according to package directions, reserving 1/4 cup (60 mL) of pasta water before draining. Stir reserved water and linguine into the shrimp mixture along with basil, salt and pepper. Toss together and serve.

Tip

Cutting extra-large shrimp into pieces ensures great flavour, a quicker cook time and a bite of shrimp in every forkful.