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Shrimp Linguine

May 26, 2010

I made this the other night based off a recipe but totally not following the recipe at all…it’s a genetic gift, I get it from my mother.  She has a knack of making Tuna casserole that has salmon because I didn’t have tuna and rice because I don’t have any noodles and instead of this I used this…in the end, it wasn’t Tuna casserole, but it always turned out pretty good anyway!  I am glad to have carried on the tradition. 

Tools:

Medium Pot

Large Skillet

Colander

Measuring Cups

Measuring Spoons

Wooden Spoon

Small Bowl

Ingredients:

1 lb medium Shrimp (peeled and deveined)

Salt and Pepper to taste

1/2 tsp Thyme

1 lb Linguine

2 TBS Butter

2 TBS Olive Oil

1 medium Onion

4 cloves Garlic, finely chopped

2 TBS Tomato Paste

1/2 cup Milk

3/4 cup Parmesan Cheese

Pinch of Sugar

1/2 fresh Italian Parsley

Half a Lemon

Directions:

Remember how to devein that shrimp?  Well, do it again!  Then, in a bowl, sprinkle them with the Salt, Pepper, and Thyme:  

Give the bowl a little toss to coat the shrimp with those seasonings:

  Then, set the bowl aside and get to the pasta.  Fill the pot with water:

While the water is heating up to boiling, melt the butter and olive oil in the skillet:

Add the chopped onion and sauté until tender:

  Your water should be about boiling now, add the pasta to the water:

Give the onion a stir and add the minced garlic, be sure to not let it burn:

Then, add the milk:

Add the parmesan (yes, it’s in there):

  Add the Tomato Paste:

Don’t forget the pinch of sugar.  Stir and continue to cook until blended:

Add the shrimp and cook for 2 minutes:

While that’s doing it’s thing, the pasta should be done to al dente (that’s soft, but has a little texture to it).  Drain it and reserve some of the water just in case you might need it later.

Mix up that shrimp/onion/tomato/etc… mixture:

Add the pasta and mix:

Add the Italian Parsley:

    Toss again and let cook for another 1 to 2 minutes until the shrimp is done:

Put into the serving dish and then squeeze the lemon over the dish.

Serve and enjoy!

My Comments:

This turned out so much better than I anticipated…oh so good!  We both enjoyed it.  There was plenty of leftover for lunch the next day.  Word of caution: shrimp is generally not great the next day…when you heat it in the microwave you generally get a more chewy shrimp…not great, but I’m really not that picky with leftovers.

Ingredients:

1 lb medium Shrimp (peeled and deveined)

Salt and Pepper to taste

1/2 tsp Thyme

1 lb Linguine

2 TBS Butter

2 TBS Olive Oil

1 medium Onion

4 cloves Garlic, finely chopped

2 TBS Tomato Paste

1/2 cup Milk

3/4 cup Parmesan Cheese

Pinch of Sugar

1/2 fresh Italian Parsley

Half a Lemon

Directions:

Place the shrimp in a small bowl and sprinkle with Salt and Pepper and thyme, toss and let sit.

Boil pasta in water until al dente, drain and reserve some water in case needed later.

Melt butter in a large skillet with the olive oil over medium heat

Sauté onion until soft in the butter/oil

Add chopped garlic, stir and do not let the garlic burn

Add tomato paste, milk, parmesan and sugar, stir until blended

Add the shrimp and cook for 2 minutes

Add the pasta and toss.  If it’s too thick, add a bit of the pasta water to moisten if necessary

Allow the shrimp to finish cooking another 1 to 2 minutes

Add Parsley, season to taste with salt and pepper.

Remove from heat, place in serving dish, and squeeze the lemon over the dish.

Serve!

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