"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Creamy Shrimp Linguine Recipe

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This recipe for Creamy Shrimp Linguine, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb linguine or spaghetti
2 Tblsp olive oil
1/4 cup sliced green onions
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
1/2 tsp dried basil or 2 tsp minced fresh
1/4 tsp freshly ground pepper
1 cup chicken broth (canned is fine)
1 (15 oz) container ricotta cheese
1 lb uncooked shrimp, peeled
salt to taste
grated Parmesan cheese

Directions:
Directions:
In a large pot of boiling, salted water, cook noodles for 10 minutes, or until barely tender; drain. Meanwhile, heat oil in large skillet over medium low heat. Add green onions, parsley, garlic, basil or pepper. Cook, stirring, until onions are soft. Add chicken broth and boil until reduced by half. Add ricotta cheese, stirring to break up lumps. Add shrimp and cook for 10 minutes, until shrimp are pink. Season with salt to taste. Serve over hot noodles. Top with Parmesan cheese.

You can also substitute one (6 1/2 oz) can of drained, chopped clams for the shrimp. Heat only long enough for the clams to become hot.

 

 

 

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