Frank's Recipes! Shrimp Linguine

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Shrimp Linguine

Servings 6

1 pound linguine
1 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
1 bay leaf
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 teaspoon no-salt added tomato paste
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper

Cook linguine according to package directions, but do not add salt. Drain in a colander. Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf. Bring mixture to a boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes. Remove shrimp from skillet; cover to keep warm. Reserve poaching liquid. In another skillet, heat oil over medium heat. Add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes. Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes. Remove bay leaf. Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper. Place linguine on a serving platter. Spoon sauce over top. Serve immediately.

NOTE:
To shell uncooked shrimp, start at the large end and peel away the shell. The tail fin may or may not be left on the shrimp, depending on the desired effect.