Shrimp Linguine

Recipe from the Department of Defense

Adapted by Jonathan Reynolds

Published March 15, 2003

Total Time
30 minutes
Rating
4(66)
Comments
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—Jonathan Reynolds

Featured in: FOOD; Ration-al Thinking

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Ingredients

Yield:4 servings

  • ¾ cup sweet red pepper, diced

  • ¾ cup onion, diced

  • 2 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1 teaspoon jalapeno pepper, diced

  • 1 ¼ teaspoons garlic powder or 3 cloves fresh, diced

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ pound linguine

  • ¾ pound shrimp

  • 3 tablespoons Italian parsley, chopped

  • 3 tablespoons cilantro, chopped

  • ½ pound chunk of Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

50 grams carbs; 175 milligrams cholesterol; 590 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 22 grams fat; 3 grams fiber; 779 milligrams sodium; 46 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Saute red peppers and onions in oil till tender, 5 to 10 minutes, then stir in lime juice, jalapeno peppers, garlic powder, salt and pepper.

  2. Step 2

    Meanwhile, boil pasta in salted water till al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1 ¼ cups of liquid.

  3. Step 3

    Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil till shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.

  4. Step 4

    Divide among four plates and grate an ounce of cheese over each.

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Ratings

4 out of 5
66 user ratings
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Comments

Jake

The Department of Defense recipes on here are always a hit with me and my family (all of us are combat veterans, so I am probably biased in favor of the the Department of Defense)

Amy B.

Followed pretty much as defined. Allergic to cilantro and did not seem to impact the taste profile. Would recommend using fresh garlic rather than powder as it’s a simple and elegant recipe. Pasta is a treat carb-wise and will make again as a treat.

Jake

The Department of Defense recipes on here are always a hit with me and my family (all of us are combat veterans, so I am probably biased in favor of the the Department of Defense)

judy

Delicious. Cooked exactly as written and my daughter and my 5 year old granddaughter loved it. So did I!!!

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Credits

Adapted from The D.o.D. A.F.R.S.

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