Spicy Linguine with Shrimp

Whole Wheat Linguine with Shrimp

serves 4-6

1/2 pound whole wheat linguine
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon of crushed red pepper (or to taste)
3 plum tomatoes (you can also use canned tomatoes)
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
3/4 teaspoon of salt (or to taste)
1/4 cup coarsely chopped flat leaf parsley (dried parsley is fine if you don't have the fresh stuff)
1 teaspoon grated lemon zest
1 pound of large shrimp, shelled and deveined
1/2 teaspoon black pepper

Cook the linguine according to package directions omitting the salt if desired.  Drain and keep warm

Pre-heat skillet and add oil, garlic, crushed red pepper and cook until fragrant.  Add tomatoes, and cook stirring, until softened, about 3 minutes.  Add the broth, lemon juice, and 1/2 tsp of salt.  Bring to a boil.  Remove skillet from the heat.  Stir in the parsley and lemon zest.  Keep warm.

Meanwhile, season shrimp with a little salt and pepper. Spray shrimp with some nonstick olive oil spray or a tsp of olive oil and grill until opaque, about 1-2 minutes on each side.  No grill? You can stir fry the shrimp in a nonstick skillet. Add cooked shrimp to the sauce. 

Transfer the linguine to a serving bowl and spoon the shrimp mixture on top.

Enjoy!