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Prep Time
10 mins
Total Time
20 mins
Serves
Serves 4

Ingredients

1 bag
Uncooked Extra Jumbo Black Tiger Shrimp (16-20 ct), thawed, tails removed
454 g
1 tbsp
Chili Pepper Seasoning Paste
15 mL
1 tbsp
olive oil
15 mL
3 cloves
garlic, thinly sliced
4
Roma tomatoes, diced (approx. 2 cups/500 mL)
1 tbsp
fresh lemon juice
15 mL
1 pkg
fresh linguine
350 g
1/4 cup
chopped fresh basil
60 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL

Method

Step 1
Bring a large pot of salted water to a boil. Slice shrimp into 1/2-in. (1 cm) pieces and toss in a bowl with chili paste. Set aside.
Step 2
Heat oil in a large non-stick skillet over medium-high heat. Sauté garlic until lightly golden, then stir in tomatoes. Add shrimp and cook until pieces turn opaque and are just cooked through, 3 to 4 min. Stir in lemon juice.
Step 3
Meanwhile, add linguine to boiling water and cook according to package directions, reserving 1/4 cup (60 mL) of pasta water before draining. Stir reserved water and linguine into the shrimp mixture along with basil, salt and pepper. Toss together and serve.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
360
Fat:
6 g
Saturated Fat:
1 g
Carbs:
51 g
Fibre:
4 g
Cholesterol:
255 mg
Protein:
26 g
Sodium:
920 mg