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La Belle Cuisine - More Pasta Recipes

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Spinach Linguine with Southwestern Scampi


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Spinach Linguine with Southwestern Scampi Vincent
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½ pound spinach linguine

6 tablespoons unsalted butter

2 tablespoons olive oil

½ cup minced shallots

2 tablespoons minced garlic

1 pound medium shrimp, shelled, deveined

1 red bell pepper, cut into julienne strips

5 jalapeño chilies, seeded, minced

2 tablespoons fresh lime juice

¼ cup dry white wine

2 tablespoons minced fresh parsley

2 tablespoons minced fresh coriander

a dash Tabasco

¼ cup freshly grated Parmesan cheese


In a kettle of salted boiling water cook linguine until al dente and drain well. In a large skillet heat butter and oil over moderate heat until butter melts. Add shallots and garlic and cook, stirring, 2 minutes. Add shrimp and cook, stirring until just pink, about 2 minutes. Transfer shrimp with slotted spoon to a large bowl and set aside. Add bell pepper and jalapeños to skillet and cook, stirring, until peppers begin to soften, about 3 minutes. Return shrimp to skillet and add lime juice, wine, parsley, coriander, Tabasco and salt and pepper to taste. Add linguine, stirring to coat well and transfer to the bowl. Sprinkle pasta with Parmesan cheese. Serves 4.


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