Susan A Court - Filetti Di Pomodoro
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La Belle Cuisine - More Pasta Recipes

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Linguine with Shrimp



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  Cabannes  Ryman - Pasta
Cabannes Ryman
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Linguine with Shrimp
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1 tablespoon unsalted butter, melted
1 tablespoon plus 2 teaspoons olive oil
1/3 cup freshly grated Parmesan
1 scallion, sliced thin
1/3 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 plum tomato, diced (1/3 cup)
1/2 pound dried linguine
3/4 pound medium shrimp (20), shelled and deveined
2 garlic cloves, minced
1/4 cup freshly grated Pecorino

In a large bowl stir together butter, 1 tablespoon oil, Parmesan, scallion, parsley and tomato until well combined. In a kettle of boiling salted water cook linguine al dente. Meanwhile, in a skillet cook shrimp and garlic in remaining 2 tablespoons oil over moderate heat, stirring, 2 minutes or until shrimp are pink and just cooked through. Stir in the lemon juice, remove skillet from heat. Drain the linguine, add to butter mixture and add the shrimp mixture, tossing the pasta until it is combined well. Sprinkle with Pecorino. Serves 2.

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