| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp; shelled and deveined |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Lime juice |
| 1/4 |
lb |
Fresh snow peas |
| 6 |
|
Green onions; thinly sliced |
| 1 |
tb |
Chopped fresh parsley |
| 3/4 |
ts |
Basil leaves |
| 1/2 |
ts |
American Heart Association lemon herb seasoning |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Bay leaf |
| 1/2 |
lb |
Creamette Linguine; uncooked |
INSTRUCTIONS
In large skillet, combine shrimp, wine, lemon juice and lime juice. Bring
to boil. Reduce heat; simmer, covered, 5 minutes. Add remaining
ingredients, except linguine. Cook, stirring constantly, just until snow
peas are tender and shrimp is opaque, about 5 minutes.
Prepare Creamette Linguine as package directs; drain. Remove bay leaf from
shrimp mixture. Combine shrimp mixture and hot cooked linguine; toss to
coat. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Famous last words: I did it my way”