LINGUINE WITH SHRIMP AND BREAD CRUMBS
From spinach1948 14 years ago
- 30 minutes to make
- Serves 4
This is a main pasta dish with shrimp. Goes well with a salad, vegetable, Italian bread and a diet drink. This was adapted from " weight Watchers Magazine Italian Classics"
Ingredients
- Ingredients: shopping list
- 6-oz linguine shopping list
- 2 Tbs. freshly grated parmesan cheese shopping list
- 1 tablespoon + 1 teaspoon olive oil shopping list
- 1-oz rinsed drained anchovy fillets shopping list
- 2-oz day-old Italian bread, made into coarse crumbs shopping list
- 2 garlic cloves, minced shopping list
- ¼ tsp. crushed red pepper flakes shopping list
- 24 medium shrimp, shelled and de-veined shopping list
- 2 Tbs. minced fresh parsley shopping list
- cherry tomatoes, to garnish ( optional ) shopping list
How to make it
- 1)In a large pot of boiling water, cook Linguine 10-12 minutes, until tender. Drain and place in serving bowl. Add Parmesan and 2 teaspoons of the oil and toss to coat; keep warm.
- 2)Place a large non-stick skillet over medium-high heat 30 seconds; heat oil 30 seconds more. Add anchovies and cook, stirring frequently, 2-3 minutes, until dissolved. Add bread crumbs, garlic and pepper flakes; cook, stirring frequently, 4-5 minutes, until crumbs are golden. Transfer to bowl with linguine.
- 3)Add Shrimp to skillet; cook, stirring frequently, 4-5 minutes, until shrimp turn opaque. Transfer to bowl with linguine and crumbs; sprinkle with parsley. Toss to blend well. Divide evenly among 4 plates, garnish with tomatoes, if using, and serve immediately.
- Calories per serving: 335, Fat: 8g, Cholesterol: 175mg, Sodium: 335mg, Carbohydrate: 33g,
People Who Like This Dish 1
- mrjwjohnson Delmar, MD
- valinkenmore Malott, WA
- cuzpat Sikeston, Mo
- momo_55grandma Mountianview, AR
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 5 people-
daughters will love it thanks Ed high5
momo_55grandma
in Mountianview loved it
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Yummy!!!!
cuzpat
in Sikeston loved it
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Another great one Ed!
Valerie
valinkenmore
in Malott loved it
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