| |
Linguine With Sprimp And Bread Crumbs |
 |
| Course : |
Pasta |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
Ingredients:
| 4 1/2 |
ounces |
linguine |
| 2 |
tablespoons |
parmesan cheese -- freshly grated |
| 1 |
tablespoons |
olive oil -- plus 1 teaspoon |
| 1/2 |
ounce |
anchovy fillets -- rinsed and drained |
| 2 |
ounces |
italian bread -- day-old, crumbled coarsely |
| 2 |
cloves |
garlic |
| 1/4 |
teaspoon |
red pepper flakes -- crushed |
| 24 |
medium |
shrimp -- shelled and deveined |
| 2 |
tablespoons |
fresh parsley |
| 6 |
medium |
cherry tomatoes -- for garnish |
|
| |
Preparation:
1. In large pot of boiling water, cook linguine until tender, 10-12 minutes. Drain and place in serving bowl. Add cheese and 2 teaspoons of the oil and toss to coat; keep warm. 2. Place large nonstick skillet over medium high heat 30 seconds; add remaining oil and heat 30 seconds more. Add anchovies and cook, stirring frequently, until dissolved, 2-3 minutes. Add bread crumbs, garlic and pepper flakes; cook, stirring frequently, until crumbs turn golden, 4-5 minutes. Transfer to bowl with linguine. 3. Add shrimp to skillet; cook, stirring frequently, until shrimp turn opaque, 4-5 minutes. Transfer to bowl with linguine and crumbs; sprinkle with parsley. Toss to blend well. Divide evenly among 4 plates, garnish with tomatoes, if using, and serve immediately. |
| |
Nutritional Information:
Serving (3/4 cup linguine with 6 shrimp) provides: 1 fat, 1 1/2 pro, 2 bread, 25 cal. Per serving: 335 cal, 8 g fat, 2 g sat, 175 mg chol, 329 mg sod, 33 g car, 1 g fib, 30 g pro, 124 mg calcium. |
|
|