Wednesday, July 15, 2009

Multigrain Mediterranean Linguine with Shrimp

Multi-grain Mediterranean Linguine & Shrimps
South Beach Diet, Phase II friendly

Printable Recipe

Prep & cooking time: 20 minutes
Serves 4

8oz/225g multigrain linguine
1 tbsp extra virgin olive oil
2 large cloves of garlic, finely chopped
2-3 sundried tomatoes (in oil), drained and coarsely chopped
5-6 dried black olives, pitted and coarsely chopped
8oz/225g large shrimp, peeled and deveined
Zest of 1 lemon
1 tbsp pesto
Pinch or two of red chili pepper flakes

1. Cook the pasta in salted water as per package instructions (usually 5-8 minutes). Remove the pasta when al dente using a slotted spoon.

2. In a medium non-stick skillet, heat the oil over medium heat. Add the garlic, tomatoes, olives and stir for a minute or two – just until fragrant. Add the shrimp and sauté until pink. (3-5 minutes)

3. Add the zest and pesto to the shrimp. Toss well and then add the pasta. I like to use tongs to move the pasta from the cooking water to the pan. That way there’s a little – not too much cooking water that makes it a little saucier. Toss and transfer to a serving bowl.

Serve with a simple salad and you’re done.


Debinhawaii said...

Gorgeous Shrimps and I love the multi-grain pasta--it looks like a lovely dinner!

Ruth Daniels said...

Healthy AND delicious - thanks for dropping by.