Name: Linguine with Shrimp and Feta, Lhj
Ingredients: 1 lb Linguine; 1 lb Medium shrimp; peeled and deveined; 1/4 ts Salt; 1/4 ts Freshly ground pepper; 8 oz Flavored feta cheeseand divided; crumbled, and divide; 1 c Frozen peas; thawed

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta, Shrimp	4	Servings

INGREDIENTS

1	lb	Linguine
1	lb	Medium shrimp; peeled and deveined
1/4	ts	Salt
1/4	ts	Freshly ground pepper
8	oz	Flavored feta cheeseand divided; crumbled, and divide
1	c	Frozen peas; thawed

INSTRUCTIONS

1. Start to cook pasta according to package directions.
2. After pasta cooks 5 minutes, heat a 10-inch nonstick skillet over
medium-high heat 1 minute. Add shrimp, salt and pepper and cook 3 minutes,
turning once, until opaque. With ladle, remove 1/3 cup cooking water from
pasta pot and add to skillet with shrimp. Simmer 1 minute. Add 1 1/4 cups
feta, peas and another 1/3 cup cooking water from pot. Simmer 2 minutes
more, until cheese begins to melt. Remove from heat.
3. Drain pasta; transfer to serving bowl. Top with shrimp sauce, then
sprinkle with remaining feta.
Total prep time: 30 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : Take your pick of garlic-, herb-, basil- or
sun-dried-tomato-flavored feta for this tasty pasta dish. A neat trick: In
addition to cooking the linguine, the pasta water is used to make the
creamy sauce.
Recipe by: LHJ Recipes
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997

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