Ingredients30 m servings 457 cals
- Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
- Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.
Per Serving: 457 calories; 13.8 g fat; 49.9 g carbohydrates; 27.5 g protein; 203 mg cholesterol; 446 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe has potential but as written didn't do much for me. First, I would saute the onion, pepper and the garlic in olive oil instead of the butter - adding some of the butter to the sauce...
I give this recipe a 5 star! It is delicious and easy to prepare. Although I did substitute a few things because I did not have them on hand. I used a regular sweet onion instead of a red onion....