1 pound linguine
1 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
1 bay leaf
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 small yellow onion, chopped (about = cup)
3 cloves garlic, minced
1 teaspoon no-salt added tomato paste
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cook linguine according to package directions, but do not add salt.
Drain in a colander. Meanwhile, in a large skillet, combine broth,
lemon juice, and bay leaf. Bring mixture to a boil over medium-high
heat. Add shrimp; cook, covered, until shrimp just turn pink, about
2 minutes. Remove shrimp from skillet; cover to keep warm. Reserve
poaching liquid. In another skillet, heat oil over medium heat.
Add onion, garlic, and tomato paste; cook, stirring frequently,
for 5 minutes. Add reserved poaching liquid; cook until mixture
thickens slightly, about 3 minutes. Remove bay leaf. Add shrimp to
skillet. Cook, stirring constantly, until heated through, about 1
minute. Stir in basil and pepper. Place linguine on a serving
platter. Spoon sauce over top. Serve immediately.