Basil-Lemon Shrimp Linguine

Let me start off by saying this is not my recipe or my picture. I hate seafood, but I'm trying to offer more diversity on my (mostly pasta filled) blog. This is straight off the Diabetic Living site, and I think I'm going to switch out the shrimp with low fat turkey kielbasa instead since this looks so divinely yummy.

1 lb. fresh or frozen large shrimp in shells
6 oz. dried linguine or fettucine
8 oz. asparagus spears, cut diagonally in 1 inch pieces
- Nonstick cooking spray
2 cloves garlic, minced
1/2 tsp salt
1 c thin red, yellow and/or green sweet pepper strips
1 tbsp dried basil, crushed
1 tsp finely shredded lemon peel
1/4 tsp black pepper
1/4 c sliced green onions
2 tbsp lemon juice
1 tbsp olive oil

Optional: Fresh basil springs, lemon wedges


1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.