Gambretto (shrimp) linguine

Yield: 4 servings

Measure Ingredient
\N \N -CHUCK LOGAN (JFXW02A) Olive oil
3 ounces Shrimp; (peeled)
½ cup Onion; diced (1/4 C green; 1/4 C red)
1 cup Tomatoes; diced (Romas are best)
2 teaspoons Fresh basil; (minced) salt
6 ounces Dry white wine (genourous) handful
\N \N Linguine; cooked
1 tablespoon Garlic; crushed
1 cup Fresh spinach; chopped
1 teaspoon Fresh oregano
¼ teaspoon Black pepper
1 \N Lemons; up to 3

Using high heat; cover bottom of pan with olive oil. When hot, add shrimp, toss until they begin to whiten. Add garlic, other herbs, and vegetables. Cook one minute. Add wine, squeeze juice from lemon(s) over, and simmer for one minute. Add linguine, toss and cook til heated through. serve immediately, and enjoy! This serves two hungry people. You can vary the recipe by changing the herbs- tarragon and sage are interesting-or adding such things as lemon zest, dijon mustard, and capers. Formatted by Elaine Radis

Similar recipes