"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Linguine Recipe

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This recipe for Shrimp Linguine, by , is from Lighthouse Ministries Family Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Bren


1 package linguine or fettuccine

1/2 cup white cooking wine
1 can chicken broth (or 2 cups water and 1 tbsp chicken bouillon)
1 tbsp olive oil
1 tbsp butter (do not use margarine!)
3 - 4 cloves garlic
1 tsp Italian seasoning (or garlic, oregano, basil mixed)
1 can mushrooms
1 package medium tail off shrimp
1 can Italian diced tomatoes (or basil and oregano tomatoes)
1 tsp cornstarch

1 egg
3 tbsp butter

Start heating water for linguine. Melt butter and olive oil in large frying pan or dutch oven. Press garlic or cut in very small pieces. Sauté garlic until brown. Add chicken broth, cooking wine, mushrooms, and seasoning. Bring to boil and simmer uncovered until volume is reduced by half about 15 minutes. Put noodles in water about 5 minutes after you turn down the sauce to simmer. Stir cornstarch into tomatoes. Beat egg. Rest up because you are going to be busy when it is time to put all this together! Turn up heat under sauce and add shrimp. Boil about 3 minutes until shrimp is white. Stir in tomatoes and reduce heat. If you timed it right, the noodles are just getting done. Drain noodles and stir in butter cut in thin slices. Stir in egg. Stir fast because hot noodles will cook egg, and the idea is to coat the noodles with cooked egg, not to have scrambled eggs in the middle of the noodles! Pour in sauce and stir the whole mess together. Let stand 5 minutes.




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