Sautéed Shrimp with Chiles over Linguine
Texas' coastal waters produce about 75 million pounds of shrimp each year.
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.
Makes 4 servings.
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. Seafood
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