Boil water for the linguine, adding 1 tbsp of the
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
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. Drain linguine.
In large serving bowl, combine shrimp mixture, linguine, 3 tablespoons Romano cheese and salt.
Toss gently to coat well.
Top with remaining cheese and cracked pepper to taste. Garnish.
ater to a boil. Cook linguine at a boil until tender
ough for the half lb. of linguine noodles.
Put your shrimp in
Cook linguine al dente; drain.
Cook shrimp in boiling water until pink
Thaw frozen shrimp in fridge or run under
Prepare linguine according to package directions.
In a large skillet, heat oil; add shrimp and garlic.
Stir and cook for 5 to 7 minutes.
Add hot linguine, Parmesan cheese, dill, salt and pepper. Toss well to coat linguine.
Add a little butter or milk if needed to make creamy.
Cook linguine in rapidly boiling water for 10 minutes; drain. Rinse in cold water and set aside.
Melt butter in 10-inch skillet.
Add garlic, shrimp and mushrooms and cook slowly in hot butter for 5 minutes.
Add linguine to skillet.
Sprinkle with cheese, salt and pepper.
Toss until linguine is very hot, but do not let butter brown.
Turn onto warm serving dish.
Sprinkle with more cheese and garnish with sprigs of parsley.
Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Cook linguine according to package directions, adding snow peas and linguine at the same time.
Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turns pink. Stir in peanut sauce; heat through.
Drain linguine and snow peas; transfer to a serving bowl. Top with shirmp mixture; toss to coat.
In large skillet, combine shrimp, wine, lemon juice and lime juice.
Bring to a boil.
Reduce heat; simmer, covered, 3 minutes. Add remaining ingredients, except linguine.
Cook, stirring constantly, just until snow peas are tender and shrimp is opaque, about 5 minutes.
Prepare linguine as package directs.
Remove bay leaf from shrimp mixture.
Combine shrimp mixture and hot cooked linguine; toss to coat.
Refrigerate leftovers.
Chop garlic fine and make a garlic butter with olive oil in heavy skillet.
Add all ingredients except shrimp.
Simmer 3 to 5 minutes; thicken with water and flour.
Simmer 3 minutes; add shrimp.
Cook shrimp 1 to 2 minutes.
Serve over pasta the grated cheese.
This recipe will be enough for 1 pound pasta.
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
ater to a boil. Cook linguine at a boil until tender
killet on high heat. Add shrimp; cook and turn, 2-3
Melt butter in frying pan.
Add garlic, salt, pepper, shrimp and lemon juice.
Cook over low heat for 15 minutes, stirring occasionally.
Meanwhile, cook linguine in boiling, salted water, following package directions; drain.
Place linguine in heated serving bowl.
Pour seafood sauce on top.
Sprinkle with parsley. Serve.
Serves 4 to 6.