Gambretto (shrimp) linguine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
| Linguine; cooked | ||
| 1 | tablespoon | Garlic; crushed |
| 1 | cup | Fresh spinach; chopped |
| 1 | teaspoon | Fresh oregano |
| ¼ | teaspoon | Black pepper |
| 1 | Lemons; up to 3 | |
Directions
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