INGREDIENTS

INSTRUCTIONS

PASTA
SHRIMP STOCK
SHRIMP
SAUCE
*PASTA Prepare the linguine dough and let rest for one hour before slicing.
*SHRIMP STOCK Simmer shrimp trimmings in water with spices, covered, for as
long as you can (2 hours minimum). Strain. Add water if necessary to make 1
cup.
*SAUCE Heat sauce pan, add olive oil and butter. Add onion, garlic, oregano
and thyme; saute' for about a minute.  Add flour and stir for 5 minutes
over brisk heat, but don't scorch.  Add remaining ingredients (except
olives) and stir for 10 minutes, or until thickened.  Add olives and turn
heat down as low as it'll go and simmer for 1/2 hour minimum.
*SHRIMP Heat the oil and butter in a skillet. Add the shrimp, mushrooms,
and garlic; stir to coat with the oil & butter. Add the wine and cook over
medium-high heat, stirring often, until the shrimp are cooked, about 5
minutes.  Do =NOT= overcook.  Season with salt and pepper. Add sauce,
simmer for 1 minute, then remove from heat and cover.
Cook linguine al dente; drain but do not rinse.
*ASSEMBLY Place the linguine in a serving bowl. Sprinkle cheeses over the
pasta. Pour the shrimp & sauce mixture over the linguine.  Garnish with
fresh chopped parsley.
Serve immediately.
KF: 09/22/96
Posted to MM-Recipes Digest V4 #138 by Kurt Faria <kfaria@tgn.net> on May
17, 1997

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