This is a quick recipe from our local grocery store's (Giant) 5 in 30 Meal Solutions. In a pinch I've also made this with italian style refrigerated grilled chicken strips (like Perdue) instead of the shrimp. Serve with a tossed salad and some italian bread for great weeknight meal.

Ingredients

4 serv.

frozen shrimp↗1 lb
linguine↗1⁄2 lb
garlic cloves, fresh, finely chopped↗4
Italian-style diced tomatoes↗14 1⁄2 ounces
fresh lemon↗1⁄2
olive oil↗2 tablespoons
salt↗
pepper↗

Step-by-step instructions

1
Defrost shrimp under cold running water 3-5 minutes. Pat Dry.
2
Cook pasta according to package directions.
3
While pasta is cooking, heat 2 tablespoons of olive oil on low in large skillet.
4
Add garlic to skillet and cook for 1 minute (do not brown).
5
Add shrimp and cook 2 minutes on medium.
6
Add diced tomatoes and cook and additional 2 minutes.
7
Season with salt and pepper to taste.
8
Squeeze lemon juice over top.
9
Toss with cooked pasta.

Source: food.com

Original recipe ↗

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