Yield: 8 Servings
|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, .