Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Stalks celery; chopped |
1 pounds | Shrimp |
1 cup | Green onions; chopped |
1 \N | Onion; chopped |
1 dash | Parsley |
1 cup | Mushrooms |
1 \N | Stick butter |
1 pint | Half & half |
½ pint | Whipping cream |
\N \N | Garlic powder to taste |
\N \N | Salt to taste |
\N \N | Tabasco sauce to taste |
\N \N | Lemon pepper to taste |
1 tablespoon | All-purpose flour |
1 tablespoon | Water |
\N \N | Linguini; cooked |
1. Sauté vegetables in butter and add fresh mushrooms and shrimp, cook until pink.
2. Add half & half and whipping cream, Tabasco sauce, salt, garlic powder, and lemon pepper.
3. Mix flour and water together, stir until thickened and serve over cooked Linguini.
Posted to recipelu-digest Volume 01 Number 507 by RecipeLu <recipelu@...> on Jan 13, 1998