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
- 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
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.
Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin A:||36 %|