YieldsMakes 4 servings

How to Make It

Step 1
1

In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, wine, broth, and tomatoes.

Step 2
2

Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with onions.

Ingredients

 2 teaspoons olive oil
 1 clove garlic, minced
 2 tablespoons lemon juice
 1/3 cup dry white wine
 2 cups fat-skimmed chicken broth
 1/2 cup (3/4 oz.) dried tomato slices
 9 ounces fresh linguine
 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
 3 green onions, ends trimmed, thinly sliced

Directions

Step 1
1

In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, wine, broth, and tomatoes.

Step 2
2

Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with onions.

Shrimp with Dried Tomatoes and Linguine
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