"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cathy's Linguine Parmesan, by Lisa Backstrom, is from Our Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 oz lowfat evaporated milk 1/2 c grated Parmesan cheese 1 heaping T cornstarch pinch of lemon pepper 1 can of shrimp linguine
Spray skillet, on low heat add lowfat evaporated milk. Mix together the Parmesan cheese and cornstarch. Add this mixture to the evaporated milk. Simmer for 5 minutes. Add pinch of lemon pepper and shrimp. Toss with linguine and serve.
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