= 45 What's this?

Linguine with Shrimp in Vodka Tomato Cream Sauce

Servings = 4 | Serving size =2 ounces pasta / 4 ounces shrimp

This recipe can be multiplied by 2, 3, 4.

Leftovers are fair at best. This recipe requires the Tomato Sauce (from Fresh or Canned Tomatoes) to be made beforehand.

1 cup	water
1/2 cup	sun dried tomatoes
3 cups	water
16	spears asparagus
4 tsp	unsalted butter
1 lb	large shrimp (peeled and deveined)
1 cup	shallots
1/2 cup	vodka
1 cup	tomato sauce
1 cup	2% milk
1/4 tsp	salt
5 quarts	water
8 ounces	linguine
1/2 cup	fresh basil

Heat 1 cup water until boiling and pour over the sun-dried tomatoes. Allow to stand for about 15 minutes, until soft and then drain the liquid into a sauce pan. Heat the liquid on high heat until it boils and reduce to 1/4 cup. Set aside.

Heat 3 cups of water to the shiver stage in a medium skillet. Add the asparagus and blanch for about 2 – 3 minutes, until they just begin to turn bright green. Remove and let dry on a paper towel. When they are cool, cut them in 2 inch segments.

Melt the butter in a large skillet over medium-high heat. Add the shrimp and sauté until slightly firm (no more than about 2 minutes on each side). Remove shrimp to a plate.

Begin heating the 5 quarts of water in a large pot. Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture).

As the pasta is cooking, add the shallots to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 - 10 minutes).

Reduce the heat to low, add the vodka and cook briefly; then add the reduced water from the sun dried tomatoes, tomato sauce, milk and salt. After this has cooked for about 3 minutes, add the asparagus and sun-dried tomatoes. Simmer until tomatoes are tender (about 4 minutes). Add shrimp; toss to coat and allow to cook for another 4 minutes, until the shrimp is heated through.

Drain the linguine. Add the pasta to the tomato sauce and toss to coat well. Season to taste with fresh ground black pepper.

Served topped with basil.

Nutrition Facts

Serving size: 2 ounces pasta / 4 ounces shrimp | Servings 4

Calories 549 | Calories from Fat 79

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 4g (19%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 188 mg (63 %) | Sodium 539 mg (22 %)

Total Carbohydrates 64g (21%) | Sugars 10g

Dietary Fiber 5g (20%) | Protein 37g

Vitamin A 135% | Vitamin C 42 % | Calcium 23% | Iron 44%

Vitamin K 55 mcg  | Potassium  1125 mg | Magnesium  127 mg