| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | Pasta, Cajun, Shrimp | 1 | Servings |
INGREDIENTS
| 2 | Stalks celery; chopped | |
| 1 | lb | Shrimp |
| 1 | c | Green onions; chopped |
| 1 | Onion; chopped | |
| 1 | ds | Parsley |
| 1 | c | Mushrooms |
| 1 | Stick butter | |
| 1 | pt | Half & half |
| 1/2 | pt | Whipping cream |
| Garlic powder to taste | ||
| Salt to taste | ||
| Tabasco sauce to taste | ||
| Lemon pepper to taste | ||
| 1 | tb | All-purpose flour |
| 1 | tb | Water |
| Linguini; cooked |
INSTRUCTIONS
1. Sauté vegetables in butter and add fresh mushrooms and shrimp, cook until pink. 2. Add half & half and whipping cream, Tabasco sauce, salt, garlic powder, and lemon pepper. 3. Mix flour and water together, stir until thickened and serve over cooked Linguini. Posted to recipelu-digest Volume 01 Number 507 by RecipeLu <recipelu@geocities.com> on Jan 13, 1998
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