| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Fresh linguine (9 oz) |
| 3/4 |
lb |
Jumbo shrimp (about 12) peeled, deveined, and coarsely chopped |
| 1/4 |
lb |
Mushrooms; quartered |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Butter or margarine |
|
|
Cream ( any type you like) |
| 6 |
tb |
Parmesan cheese; grated and divided |
|
|
Corn starch |
| 1/2 |
ts |
Salt (optional) |
|
|
Black pepper; to taste |
|
|
Whole cooked shrimp; for garnish |
|
|
Parsley sprigs; for garnish |
INSTRUCTIONS
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. Remove mushrooms, and shrimp
from pan and add enough cream to make a sauce. Add Parmesan to taste. Cook,
stirring constantly to deglaze. Thicken with cornstarch as desired and add
salt and pepper to taste. Drain linguine. In large serving bowl combine
shrimp mixture, linguine, and sauce. Toss gently to coat well. Top with
remaining 3 Tbs. cheese Garnish.
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