Tuesday, January 27, 2015

Recipe #89 - Friday Night Shrimp Linguine

We used cooked salad shrimp and tons of fresh vegetables to make this light dish. We modified the recipe we found on the 2015 calendar from the bank.
The calendar photo shows it should look like this:



1 pound salad shrimp

1 tbsp EVOO

1 pound asparagus chopped
1/2 green pepper diced 
1/2 red pepper diced
8 oz mushrooms sliced
2 large cloves of garlic minced
1 pound linguine
1/2 cup chicken broth

Oh so beautiful fresh vegetables

Fresh mushrooms rinsed and ready to chop chop

Tiny shrimps and Barilla Whole Grain pasta

Fresh garlic

Boil the linguine per box directions and drain, but save a cup of the noodle water. Place noodles in a large serving bowl.

Boil shrimp in the reserve water for just a couple minutes. Drain the water and add shrimp to noodles.

Add the oil to your pan and heat it up good and proper. Add the garlic and vegetables and cook until just soft

Meanwhile, heat up the chicken broth for a couple minutes.


Add the vegetables to the serving bowl, pour the warm broth over all, and toss gently and with much love.

It doesn't look exactly like the calendar photo, but it sure was good. Next time I might add a shred or two of Parmigiana on top. I was just thinking you could add tomatoes to the vegetable mix.



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