One-Pot Smoky Shrimp Linguine
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One-Pot Smoky Shrimp Linguine

Prep: 10 minutes plus standing
Cook: 15 minutes • Serves: 4

1 pound raw 21/25 count peeled and deveined shrimp, tails removed
1 tablespoon less-sodium soy sauce
1/2 teaspoon smoked paprika
1 tablespoon 100% pure olive oil
1/2 (16-ounce) package linguine, broken in half
3 cups vegetable stock
1 large egg yolk
1/4 cup whole milk
1/4 cup grated Parmesan cheese plus additional for garnish
2 tablespoons chopped fresh parsley

1. In large bowl, toss shrimp, soy sauce and paprika; let stand 5 minutes.

2. In high-sided large skillet, heat oil over medium-high heat. Add shrimp mixture; cook 3 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to bowl; cover loosely to keep warm.

3. In same skillet, heat pasta and stock to a boil over medium-high heat. Reduce heat to low; cover and cook 8 minutes or until pasta is al dente and stock is reduced to a thin sauce, stirring occasionally. Stir in egg yolk and milk; cook 2 minutes or until sauce thickens slightly, stirring constantly. Remove from heat; gradually stir in cheese, then shrimp. Makes about 6 cups.

4. Serve pasta sprinkled with parsley and cheese.

Approximate nutritional values per serving (2/3 cup):
416 Calories, 10g Fat (2g Saturated), 253mg Cholesterol,
946mg Sodium, 46g Carbohydrates, 2g Fiber, 34g Protein