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"After dinner sit a while, and after supper walk a mile."--English Saying

BIG JOHN'S SHRIMP AND PASTA Recipe

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This recipe for BIG JOHN'S SHRIMP AND PASTA is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
4 jumbo shrimp, whole
3 large mushrooms, diced
1 clove garlic, minced
4-oz spaghettini, cooked al dente
1/4 cup freshly grated imported Romano cheese
salt & freshly ground pepper

Notes: Remember whole, not diced shrimp. Big John recommends "Corvo White, a well-made and very inexpensive Italian wine."
Directions:
Directions:
Directions
Heat butter in a large, heavy skillet over moderate heat. Saute shrimp and mushrooms for 1 minute. Add garlic and saute 1 or 2 minutes more.
Add hot, drained spaghettini to the skillet along with 3 Tablespoons of the cheese, salt and pepper. Toss carefully until very hot, but do not allow butter to brown.Place in warm serving bowl and sprinkle with remaining cheese. Serve immediately.
Number Of Servings:
Number Of Servings:
2 Servings
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Ebb Leigh and JB Bell got me this recipe and the one for Big John's Italian spinach. They used to love to eat at local restauranteur Big John's, often after trips to continuing education classes they took at Rhodes College (then Southwestern College). Somehow they were able to wrangle the recipes from Big John during one of their MANY visits.

 

 

 

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