Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Medium shrimp; shelled and deveined |
½ cup | Dry white wine |
1 tablespoon | Lemon juice |
1 tablespoon | Lime juice |
¼ pounds | Fresh snow peas |
6 \N | Green onions; thinly sliced |
1 tablespoon | Chopped fresh parsley |
¾ teaspoon | Basil leaves |
½ teaspoon | American Heart Association lemon herb seasoning |
2 \N | Cloves garlic; minced |
1 \N | Bay leaf |
½ pounds | Creamette Linguine; uncooked |
In large skillet, combine shrimp, wine, lemon juice and lime juice. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add remaining ingredients, except linguine. Cook, stirring constantly, just until snow peas are tender and shrimp is opaque, about 5 minutes.
Prepare Creamette Linguine as package directs; drain. Remove bay leaf from shrimp mixture. Combine shrimp mixture and hot cooked linguine; toss to coat. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .