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4-6 servings
suggest servings
| 2 | tablespoons | olive oil | |
| 1 | x | onion | half of, chopped |
| 1/2 | teaspoon | thyme | |
| 1/2 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | basil | |
| 1 | tablespoon | garlic | chopped |
| 1 | tablespoon | worcestershire sauce | |
| 1/2 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 2 | cups | tomatoes | diced, peeled, seeded |
| 2 | tablespoons | sugar | |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 3 | cups | chicken broth | |
| 1 | pound | pasta, linguine | |
| 1 | pound | shrimp | fresh, peeled, deveined |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese.
Serve hot.
| % Daily Value* | |
| Total Fat 15.0g | 24% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 759mg | 32% |
| Total Carbohydrate 104.0g | 35% |
| Dietary Fiber 5.0g | 21% |
| Sugars 15.0g | |
| Protein 49.0g | 98% |
| Vitamin A | 25% | Vitamin C | 30% | |
| Calcium | 24% | Iron | 47% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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