Linguine with Citrus Peppercorn Marinara and Grilled Tiger Shrimp

1. 1

   Saute onions and garlic in hot oil in large saucepan on medium-high heat 1 min.

2. 2

   or until crisp-tender.

3. 3

   Add tomatoes, 1-1/2 cups (375 mL) of the Sauce Works (or 6 Tbsp.

4. 4

   [90 mL] of the Sauce Works for trial recipe) and parsley.

5. 5

   Bring to boil; simmer on medium-low heat 15 to 20 min.

6. 6

   or until slightly thickened.

7. 7

   For each serving: Toss 3 shrimp with 1 Tbsp.

8. 8

   (15 mL) Sauce Works.

9. 9

   Grill on medium-high heat 2 to 3 min.

10. 10

    on each side or until shrimp turn pink.

11. 11

    Meanwhile, bring 3/4 cup plus 2 Tbsp.

12. 12

    (205 mL) of the marinara sauce to boil in medium saute pan on medium-high heat.

13. 13

    Add 1-1/4 cups (312 mL) pasta; toss to evenly coat.

14. 14

    Transfer to serving plate; top with shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.