| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 8 |
|
Cloves garlic; unpeeled |
| 12 |
lg |
Shrimp; peeled |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Finely; chopped parsley |
| 1/2 |
c |
Grated parmesan |
| 8 |
oz |
Fresh linguine; cooked and drained |
|
|
Salt and pepper |
INSTRUCTIONS
In a saucepan bring 6 cups of water to a boil. Using a small paring knife,
Remove the vein along the back of each shrimp and rinse under running
water. Add garlic to water and boil for two minutes. Add the shrimp to the
water and cook with the garlic for 2-3 minutes. Drain the shrimp and
garlic. Peel the garlic and finely chop. Heat oil in a large skillet over
medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and
bring to a simmer. Cook until cream begins to thicken. Stir in parsley,
parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine
in a large bowl and toss to coat. Garnish with parsley and parmesan.
Recipe By : TVFN How to Boil Water
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 17:37:46 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : Show #BW8295
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