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Cumin Shrimp Linguine

Makes 2 servings

This elegant recipe serves 2 and is ready in a matter of minutes. Feel free to double or triple the quantity, if desired.

Ingredients

8 oz linguine 250 g
3/4 cup vegetable or chicken broth 175 mL
1 tsp ground cumin 5 mL
1⁄4 to 1⁄2 tsp crushed red chilies 1 to 2 mL
1 cup sliced mushrooms 250 mL
1/2 cup sliced green onions 125 mL
1/2 lb large shrimp, peeled and deveined 250 g
1 tbsp cornstarch 15 mL
1 tbsp cold water 15 mL

Instructions

Step 1
Cook linguine according to package directions; drain well.

Step 2
Meanwhile, in a skillet, bring broth, cumin and chilies to a boil. Add mushrooms; simmer for 3 minutes. Add green onions and shrimp; cook until shrimp turn pink. Combine cornstarch and water; stir into skillet until thickened. Divide linguine between 2 plates; top with shrimp sauce.

Tips

Vary the quantity of crushed red chilies to suit your taste, or substitute a similar quantity of chopped fresh chili pepper, if desired. Since chilies can burn, wear protective gloves when handling or wash your hands thoroughly once you have finished.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 564
7%
Fat / Lipides 4.5 g
Saturated / saturés 0.8 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 131 mg
18%
Sodium / Sodium 422 mg
32%
Carbohydrates / Glucides 94.5 g
18%
Fiber / Fibres 4.5 g
Sugars / Sucres 3.9 g
Protein Protéines 35.6 g
9%
Vitamin A / Vitamine A
8%
Vitamin C / Vitamine C
8%
Calcium / Calcium
49%
Iron / Fer
DIETITIAN’S MESSAGE
Use this easy recipe to set the stage for a romantic dinner.

Contributors
Eric Fergie, Chef
Jane Thornthwaite, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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