- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 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
- 4
- Roma tomatoes, diced (approx. 2 cups/500 mL)
- 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
Directions
Step 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.
Step 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.
Step 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
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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 360
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 51 g
- Fibre:
- 4 g
- Cholesterol:
- 255 mg
- Protein:
- 26 g
- Sodium:
- 920 mg
