0/5
(0 Votes)
Ingredients
- 12 OZ LINGUINE
- 1 1/2 TSP OLIVE OIL
- LARGE RAW SHRIMP (26-30) THAWED IF FROZEN
- 1/4 CUP DRY WHITE WINE
- 1 TUB REFRIGERATED ARRABBIATA SAUCE (I USE BUITONI)
- 1/3 CUP CHOPPED PARSLEY
Preparation
Step 1
1 COOK PASTA IN A LARGE POT OF LIGHTLY SALTED BOILING WATER AS PACKAGE DIRECTS
2 MEANWHILE HEAT OIL IN A LARGE NONSTICK SKILLET. ADD SHRIMP, SAUTE OVER HIGH HEAT 1 MINUTE OR JUST UNTIL THE SHRIMP TURN PINK. ADD WINE COOK A FEW SECONDS UNTIL MOST EVAPORATED.
3 ADD SAUCE HEAT JUST UNTIL SIMMERING AND SHRIMP ARE COOKED THROUGH.
4 DRAIN PASTA AND RETURN TO POT, ADD SAUCE AND PARSLEY TOSS TO MIX
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