| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Seafood, Shrimp | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Dried linguine or spaghetti |
| 3 | tb | Butter |
| 3 | tb | Olive oil |
| 1 | lb | Large shrimp — peeled and |
| Deveined | ||
| 1 | Garlic clove — chopped | |
| 1/3 | c | Freshly grated imported |
| Parmesan cheese | ||
| 1/4 | c | Finely chopped fresh oregano |
| Thyme, basil and/or | ||
| Parsley | ||
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain. In a large skillet, heat the butter and olive oil. Add the shrimp and garlic; cook until shrimp turn opaque or pink. Turn and cook the second side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs. Add salt and pepper to taste. Serve hot. May be made ahead and reheated. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <[email protected]> Recipe By : Nathalie Dupree Cooks for Family and Friends
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