Shrimp linguine
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .