Ingredients
6
6 servings
- •1 (16 ounce) package linguine pasta
- •½ cup olive oil
- •½ cup pineapple juice
- •½ cup no-pulp orange juice
- •5 teaspoons grated orange zest
- •5 teaspoons lemon zest
- •1 teaspoon salt
- •1 teaspoon pepper
- •5 cloves garlic, peeled
- •1 pound medium shrimp - peeled and deveined
- •2 tablespoons chopped fresh parsley
- •2 tablespoons grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
- While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
- Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
- Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.
Nutritional Facts
Per 6 servings
- Calories: 520
- Carbohydrate: 61g
- Fat: 21g
- Fiber: 3g
- Protein: 23g
- Sugar: 6g
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