Sauteed Shrimp with Chiles over Linguine
Texas' coastal waters produce about 75 million pounds of shrimp each year.
- Cook the linguine according to package directions until al dente.
- Drain and cool under cold running water.
- Toss with 1 tablespoon of olive oil.
- Set aside.
- Bring a fresh pot of salted water to a boil.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
- Add the shrimp and garlic, and sauté for 1 minute.
- Add the peppers, tomatoes, olives and capers, and continue cooking until the shrimp lose their translucence and start to firm.
- Sprinkle in the cilantro, and cook for another minute.
- Remove from heat.
- Place the cooked pasta in the fresh boiling water long enough to reheat it, about 1 minute.
- Drain, and divide among 4 plates.
- Top with the shrimp.
Note: Guajillo (gwa HEE o) chiles are shiny, deep red-orange, long (4 to 6 inches) and narrow. They are fairly mild. If you cannot locate guajillos, substitute poblanos for a slightly different but equally delicious flavor.
Per serving 571.0 calories, 14.7 g total fat, 2.1 g saturated fat, 255.7 cholesterol, 968.1 mg sodium, 70.5 g total carbohydrates, 1.4 g dietary fiber, 43.0 g protein, 116.7 mg calcium.
Prep time: 15 Min; Cooking time: 3 Hrs 45 Min; Total time: 4 Hrs
Recipe editor Patricia Mitchell