Linguine with Shrimp and Peas in Creamy Tomato Sauce

This recipe is taken from the 1996 Milk Calendar. Very quick, very Italian. This dish is equally suitable for a family dinner or for company.

  • Prep: 10 min
  • Cooking: 15 min - 20 min
Yields 4 servings
linguine with shrimp and peas in creamy tomato sauce

Ingredients

  • 1/2 lb (225 g) linguine
  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2 tomatoes chopped
  • 1 cup (250 mL) cooked medium shrimp
  • 1 cup (250 mL) peas fresh or frozen
  • 1/4 cup (60 mL) chopped fresh basil
  • 1 cup (250 mL) 35 % cream
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese

Preparation

Cook the linguine according to package directions, drain and set aside in a serving dish.

Melt the butter in a saucepan over medium heat. Add the onion, garlic and tomatoes and cook for 2 min. Add the shrimp, peas and basil, stir and cook for 2 to 3 min more. Add the cream, bring to a boil and let simmer until slightly thickened.

Pour the sauce over the linguine, and sprinkle with salt, pepper and grated Parmesan.

Tips

Nutrition

Nutritional Information

per serving
Energy: 563 Calories
Protein: 20 g
Carbohydrate: 55 g
Fat: 30 g
Fibre: 5.2 g

Top 5 Nutrients

 
(% DV*)
Sodium: 690 mg
Calcium: 15 % / 160 mg
Folate: 53 %
Vitamin A: 36 %
Niacin: 36 %
Thiamin: 35 %