Shrimp linguine

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 Green onions; thinly sliced
1 tablespoon Chopped fresh parsley
¾ teaspoon Basil leaves
½ teaspoon American Heart Association lemon herb seasoning
2 Cloves garlic; minced
1 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, .

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