Preparation Time: 5 Minutes
Cooking Time: 25 Minutes

1. Fill a large pot with water and add the salt. Add the shrimp. Partially cover and cook over high heat for 10 minutes or until the shrimp are pink and firm and the water just comes to a boil. Scoop out the shrimp with a slotted spoon and set aside. Skim off any foam from the water. Keep the water over high heat.

2. Add the linguine and cook 8 minutes. Add the broccoli and cook another 2 to 3 minutes or until the linguine and broccoli are both tender. Drain the pasta and broccoli well and return to the pot. Add the shrimp, half-and-half, crushed red pepper flakes, and pepper. Cook over medium heat 1 minutes or until the half-and-half thickens slightly and coats a spoon.

Vary It! - Substitute asparagus cut into 1-inch lengths for the broccoli. Speed it up! - Substitute 1 pound cooked frozen shrimp for raw. To change the recipe, bring the water to boiling. Add the linguine and broccoli as directed. If the shrimp are still frozen, add them with the broccoli. Otherwise, add the thawed shrimp with the half and half.

Per Main Course Serving: Calories 359 (from fat 150); Fat 17g (Saturated 4g); Cholesterol 14mg; Sodium 2.932mg; Carbohydrate 55g; Dietary Fiber 10g; Protein 15g.