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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.

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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