Ingredients:
- 6 oz. whole wheat linguine
- 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tsp. extra-virgin olive oil
- 3/4 lb. shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 1 (14-oz.) can Italian peeled tomatoes
- 1/4 tsp. salt
- 2 tbsp. prepared pesto
- grated zest of lemon
- 6 pitted black olives, chopped
Makes 4 Servings (1 1/2 cups)
- Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
- Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
- Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.
WW POINTS VALUE: 8 pts.
Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
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