"This
is a nice blend of a light tomato basil sauce, shrimp, and mushrooms."
Serving: 4 | Prep: 20m | Ready in: 55m
Ingredients
• 1 (16 oz.)
package linguine pasta
•
1 tsp. olive oil
•
1 onion, chopped
•
2 cloves garlic, minced
•
2 tbsps. chopped fresh basil
•
1 pinch Italian seasoning, or to taste
•
salt and ground black pepper to taste
•
2 large tomatoes,
chopped
•
1 (14.5 oz.) can diced tomatoes
•
1/3 cup red wine (optional)
•
1 tsp. lemon juice
•
30 cooked shrimp, shelled and deveined
•
1 1/2 cups chopped fresh mushrooms
•
1 tsp. grated Parmesan cheese, or to taste
Direction
•
Boil lightly salted water in a large pot, add the
linguine and then cook at a boil
for about 11 minutes until they’re tender but firm to the bite. Drain off the water.
• Over medium heat,
heat olive oil in a large skillet, add garlic and onion and then cook while
stirring for about 5 minutes until tender. Season with black pepper, salt,
basil and Italian seasoning. Mix in canned tomatoes and fresh tomatoes. Let it
simmer for 2 to 3 minutes. Add lemon juice and red wine and let it simmer for 5 minutes more. Mix mushrooms and shrimp
into the tomato mixture. Cook while stirring for about 5 minutes until the
mushrooms are
tender.
•
Serve the sauce atop linguine and sprinkle with
Parmesan cheese.
Nutrition Information
• Calories: 515 calories;
•
Total Carbohydrate: 91.7 g
•
Cholesterol: 74 mg
•
Total Fat: 4.1 g
•
Protein: 24.3 g
•
Sodium: 248 mg