Leeza gibbon's shrimp linguine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fresh linguine (9 oz) |
| ¾ | pounds | Jumbo shrimp (about 12) peeled, deveined, and coarsely chopped |
| ¼ | pounds | Mushrooms; quartered |
| 6 | cloves | Garlic; minced |
| ½ | cup | Butter or margarine |
| 6 | tablespoons | Romano cheese; grated and divided |
| ½ | teaspoon | Salt (optional) |
| Cracked black pepper; to taste | ||
| Whole cooked shrimp; for garnish | ||
| Parsley sprigs; for garnish | ||
Directions
Prepare linguine according to package directions. In large skillet over medium-high heat cook shrimp, mushrooms and garlic in butter 5 minutes until shrimp turn opaque, stirring frequently. Drain linguine. In large serving bowl combine shrimp mixture, linguine, 3 Tbs. Romano cheese and salt. Toss gently to coat well. Top with remaining 3 Tbs. cheese and cracked black pepper to taste. Garnish.
Source: Magazine clipping. Shared and MM by Judi M. Phelps - The San Jose Kid. From: Judi Phelps
Submitted By HELEN PEAGRAM On 08-29-95
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