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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp and Linguine Recipe

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This recipe for Shrimp and Linguine is from The Russo Jr Cookbook Project, 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:  
3/4 lb uncooked shell-on medium shrimp, tails removed.
3/4 cup coarsley chopped carrots (optional)
2 Large plum tomatoes, seeded and diced (Optional)
1/4 Cup sliced green onions
+/-1/3 Cup grated Parmesan Cheese
8 ounces uncooked linquine
1 Tsp Olive Oil
2 Garlic Cloves, pressed
3/4 Cup Reduced Fat Sour Cream
1/2 Cup Evaporated Milk
1/4 Cup Basil
1/2 Tsp Salt
1/4 Tsp Black Pepper
Directions:
Directions:
1. Peel and devein Shrimp, remove tails. Coarsley chop carrots, dice tomatoes, and slice green onions.
2. Cook pasta
3. Heat oil in Large Saute Pan. Add Shrimp, carrots, and garlic. Cook and Stir until Shrimp is pink.
4. Gently heat sour cream and evaporated milk in skillet. Stir in Parmesan Cheese. Add shrimp mixture, basil, salt, pepper. Mix in cooked pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Taken from Pampered Chef "It's Good For You"

 

 

 

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