Shrimp With Dried Tomatoes And Linguine

• 2 teaspoons olive oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1/3 cup dry white wine
• 2 cups fat-skimmed chicken broth
• 1/2 cup (3/4 oz.) dried tomato slices
• 9 ounces fresh linguine
• 1 pound (38 to 50 per lb.) frozen uncooked shelled, deveined shrimp
• 3 green onions, ends trimmed, thinly sliced

1. In a 5- to 6-quart pan over medium-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, wine, broth, and tomatoes.
2. Turn heat to high and stir often until sauce boils, about 2 minutes. Add pasta, return to a boil, then add shrimp. Stir often until pasta is tender to bite and shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 8 minutes. Ladle into wide bowls and sprinkle with onions.

olive oil, clove garlic, lemon juice, white wine, chicken broth, tomato slices, fresh linguine, shrimp, green onions

Taken from www.myrecipes.com/recipe/shrimp-with-dried-tomatoes-linguine (may not work)