Shrimp and Asparagus Linguine
Prep Time:
10
min
Cook Time:
25
min
Ingredients
-
8 oz (250 g)
linguine noodles, broken in half
-
2 cups (500 mL)
asparagus cut into 1" (2.5 cm) pieces
-
2 tbsp (30 mL)
olive oil
-
1 cup (250 mL)
yellow pepper strips
-
3
cloves garlic, minced
-
2 tbsp (30 mL)
chopped fresh basil
-
1 cup (250 mL)
CAMPBELL'S® Organic Free Range Chicken Broth
-
1/2 lb (250 g)
large, cooked, peeled and de-veined shrimps
-
1/2 tsp (2 mL)
hot pepper sauce or to taste
-
1/4 tsp (1 mL)
cracked black pepper
Directions
-
1.
Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
-
2.
Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
-
3.
Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
-
4.
Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Nutritional Info / Per Serving
350 Calories, 9g Fat, 1.5g Saturated Fat, 110mg Cholesterol, 300mg Sodium, 320mg Potassium, 47g Carbohydrate, 4g Dietary Fibre, 21g Protein, 6% DV Calcium