"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

SHELL'S SHRIMP PASTA Recipe

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This recipe for SHELL'S SHRIMP PASTA, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, June 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. LINGUINE
1 OZ. BUTTER
1/4 T. SALT
1-2 LBS. RAW SHRIMP
4 OZ. OLIVE OIL
4 OZ. DRY WHITE WINE
8 CLOVES GARLIC
sALT AND PEPPER TO TASTE
2 DASHES SOY SAUCE
16 OZ. HEAVY CREAM
CHOPPED GREEN ONIONS

Directions:
Directions:
cOOK LINGUINE TO AL DENTE WITH SALT AND BUTTER ADDED. DRAIN AND SET ASIDE.
RINSE SHRIMP, DRAIN AND SET ASIDE.
COMBINE OLIVE OIL, WINE , GARLIC, SALT AND PEPPER, SOY SAUCE, AND HEAVY CREAM IN
SAUCEPAN. ADD LINGUINE AND DRAINED SHRIMP, STIR GENTLY APPROX. 10 MIN. OR UNTIL SHRIMP IS DONE AND DISH HAS CREAMY CONSISTENCY. PUT IN ONIONS AT LAST MINUTE AND STIR TO MIX IN. SERVE IMMEDIATELY.

Number Of Servings:
Number Of Servings:
4 SERVINGS
Personal Notes:
Personal Notes:
*IF SHRIMP AND SAUCE SIMMER TOO LONG, THE
SEAFOOD WILL BECOME TOUGH!

 

 

 

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