| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter grated zest of 1 large lemon |
| 6 |
lg |
Garlic cloves, chopped |
| 1/2 |
ts |
Hot red pepper flakes |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried oregano |
| 1 |
lb |
Medium shrimp, shelled |
| 1/2 |
c |
Finely chopped parsely |
| 2 |
|
Whole green onions, chopped salt lots of ground black pepper |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Melt butter in a large, heavy skillet. Add lemon zest, garlic, red pepper
flakes, basil, and oregano, and cook 2 minutes. Add shrimp and saute until
opaque, about 4 minutes. Add parsley, green onions, salt,and pepper, and
cook 1 minutes. Stir in lemon juice and cook another minutes, then toss
with hot pasta and parmesan cheese, and serve at once. Serve with or
without extra grated cheese.
Serves 4. RECOMMENDED PASTA: 3/4 pound spaghetti or linguine.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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