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Shrimp & Lemon-Caper Sauce over Linguine

Active Time: 10 minutes • Total Time: 25 minutes • Serves: 4

1 package (9 ounces) refrigerated fresh linguine pasta
1/2 cup light Greek vinaigrette
1 small lemon
1 pound raw peeled and deveined 36-40 count shrimp, thawed if necessary
1 tablespoon Schnucks extra virgin olive oil
3 large garlic cloves, crushed with press
1 package (10 ounces) Schnucks cherry tomatoes, each cut in half
3 tablespoons rinsed and drained capers
chopped fresh parsley leaves for garnish (optional)

1. Heat covered 4-quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to same saucepan. Add vinaigrette and toss to coat pasta. Cover to keep warm.

2. Meanwhile, from lemon, grate peel and squeeze juice. Pat shrimp dry with paper towels. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add garlic and cook 30 seconds, stirring constantly. Add shrimp and cook 3 to 4 minutes or until shrimp turn opaque throughout, stirring frequently. Stir in lemon juice and peel and tomatoes and cook 2 minutes longer, stirring frequently. Remove skillet from heat; stir in capers.

3. On each of 4 dinner plates, serve shrimp mixture over a bed of pasta. Sprinkle with parsley, if desired.

Each serving: about 399 calories, 10 g total fat (2 g saturated), 217 mg cholesterol, 521 mg sodium, 42 g carbohydrate, 1 g fiber, 27 g protein

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