This is a new recipe we came across in one of my cookbooks, and I have to say, it is probably one of my most favorite shrimp recipes! It calls for the use of linguine pasta - so I was originally thinking the shrimp was going to be mixed with a heavy cream sauce or something. But the sauce for this recipe is totally light and citrusy and delicious! This recipe will be added to my favorites!
I modified the recipe to reduce the serving sizes to two servings since it was Jim and myself for dinner tonight. You can adjust the recipe as necessary for your family.
2 oz Dry Linguine (I used the whole wheat pasta - which I think is amazing)
1/4 Cup Olive Oil
1/4 Cup Orange Juice (I used the Tropicana 50 which has reduced sugar)
5 Tbsp Fresh Lemon Juice
2 Garlic Cloves, Peeled and Crushed
2 tsp Grated Lemon Peel
2 tsp Grated Orange Peel
1/2 tsp Salt
1/4 tsp Pepper
12 Jumbo Shrimp (Pealed, Deveined and tails Removed)
2 Tbsp Grated Parmesan Cheese
Cook linguine according to package instructions.
In a blender or food processor, combine the next eight ingredients; cover and process until blended.
Pour sauce into a large skillet and heat through. Add shrimp and cook for 5 minutes or until shrimp turn bright pink. Drain linguine and toss with the shrimp mixture.
Sprinkle with cheese and serve.
Nutritional Information (Approximately for 1 oz pasta, 6 shrimp,2 Tbsp sauce):
Total Calories: 278 cal
Total Fat: 15.5 g (mostly from EVOO)
Total Carbs: 24 g
Total Protein: 18 g