Shrimp Pasta with Tomato Basil Sauce recipe

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Ingredients

1 (16 ounce) package linguine pasta
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 large tomatoes, chopped
1 (14.5 ounce) can diced tomatoes
⅓ cup red wine
1 teaspoon lemon juice
30 cooked shrimp, shelled and deveined
1 ½ cups chopped fresh mushrooms
1 teaspoon grated Parmesan cheese, or to taste

Nutrition Info

515.3 calories
carbohydrate: 91.7 g
cholesterol: 73.6 mg
fat: 4.1 g
fiber: 7.8 g
protein: 24.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 248.1 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat olive oil in a large skillet over medium heat, cook and stir onion and garlic until tender, about 5 minutes. Season with basil, Italian seasoning, salt, and black pepper. Stir in fresh tomatoes and canned tomatoes, simmer for 2 to 3 minutes. Add red wine and lemon juice, simmer for 5 minutes more. Stir shrimp and mushrooms into tomato mixture, cook and stir until mushrooms are tender, about 5 minutes.

  3. Serve sauce over linguine and sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

A lovely blend of shrimp, mushrooms, and a light tomato basil sauce.

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