MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Scampi w/Linguine (GFS)
Categories: Seafood, Pasta, Citrus, Vegetables
Yield: 3 Servings

1 tb Salt
1 lb Linguine pasta
3 tb Unsalted butter
2 1/2 tb Extra virgin olive oil
1 1/2 tb Garlic; minced
1 lb Large shrimp; peeled,
- deveined, tails off
1/4 ts Ground black pepper
1/3 c Fresh parsley; chopped
1/2 Lemon; zested
2 Lemons; juiced
1/2 Lemon; thin sliced in half
- rounds
Hot red pepper flakes

Wash hands. Add a bit of oil, salt, and linguine to
large pot of boiling water. Cook for 7-10 minutes.

Meanwhile, in another large pan, melt the butter and
olive oil over medium-low heat. Add the garlic. Saute
for 1 minute.

Add the shrimp, salt, and the red pepper flakes. Saute
until the shrimp turns pink. Remove from the heat, add
the parsley, lemon zest, lemon juice, and lemon slices.
Toss to combine.

When the pasta is done, drain the cooked linguine and
then put it back in the pot. Immediately add the shrimp
and sauce, toss well, and serve.

RECIPE FROM: https://gfsstore.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine w/Zucchini, Corn & Shrimp
Categories: Pasta, Seafood, Squash, Vegetables, Herbs
Yield: 5 servings

Salt & black pepper
1 lb Linguine or other long
- pasta
1 lb Medium (U-35) shrimp; peeled
- deveined, tails off
4 tb Unsalted butter
4 tb Olive oil
6 cl Garlic; minced
1 md Shallot
+=OR=+
1/2 md Onion; minced
Red-pepper flakes
1 lg Zucchini; in 1/4" rounds;
- then each round cut into
- quarters
2 c Corn niblets
1/4 c Chopped fresh mint; garnish
1/4 c Chopped fresh basil; for
- garnish

In a large pasta pot, bring salted water to a boil. Add
pasta and cook according to the packaging directions
until al dente. Reserve 1 cup of pasta water, then drain
the pasta and return it to the pot.

Meanwhile, pat the shrimp dry with a paper towel and
season with salt. In a separate large pot, melt 2
tablespoons of butter into 2 tablespoons of olive oil
over medium high. Add shrimp in a single layer and cook
until just opaque, about 2 minutes per side. Use tongs
or a slotted spoon to extract shrimp and set aside.

Maintaining medium-high heat, add the garlic, shallot
and a pinch each of salt, black pepper and red pepper,
stirring constantly until the garlic is fragrant and
shallot is translucent, about 3 minutes. Add zucchini
and cook, stirring occasionally, for about 4 minutes.
Add corn along with the remaining 2 tablespoons olive
oil and a pinch of salt; stir to coat. Cook until the
corn is bright yellow and warm, about 2 minutes. Be
careful not to overcook the vegetables, they should
maintain their crispness.

Add pasta to the pot with the vegetables, followed by
the shrimp, 1/2 cup of the reserved pasta water and the
remaining 2 tablespoons of butter. Stir to combine,
reheating the shrimp while creating a glossy sauce, for
about 90 seconds. Remove from heat and add chopped mint
and basil and stir. Adjust seasonings to taste. Serve
immediately.

By: Dan Pelosi

Yield: 4 to 6 Servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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