Subj : BH&G 2018
To   : ALL
From : DAVE DRUM
Date : Sat Mar 06 2021 16:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine w/Garlic Shrimp
 Categories: Seafood, Pasta, Vegetables, Herbs, Cheese
      Yield: 4 Servings
 
     12 oz Peeled, deveined shrimp
      2 lg Bulbs garlic
      8 oz Packaged dried plain and/or
           - spinach linguine or
           - fettuccine
      2 c  Sliced fresh mushrooms
      1 md Bell pepper; chopped
      1 tb Oil
    1/2 c  Water
      1 tb Snipped fresh basil
           +=OR=+
      1 ts Dried basil; crushed
      2 ts Cornstarch
  1 1/2 ts Snipped fresh oregano
           +=OR=+
    1/2 ts Dried oregano; crushed
    1/2 ts Instant chicken bouillon
           - granules
    1/8 ts Black pepper
      2 md Tomatoes; peeled, seeded,
           - chopped
    1/4 c  Fine shredded Parmesan
           - cheese
 
  Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper
  towels. Set aside.
  
  For garlic paste, cut 1/2 inch off the pointed top
  portions of garlic bulbs. Remove the outer papery layers
  of the garlic. Place both bulbs on a square piece of foil.
  Bring edges of foil together to form a pouch. Seal. Bake
  garlic in a 375 degree F oven for 35 to 40 minutes or
  until very soft. When cool enough to handle, use your
  fingers to press garlic pulp from each clove. Mash pulp
  with a spoon or fork to make a smooth paste (you should
  have about 2 to 3 tablespoons). Set aside.
  
  Cook the pasta according to package directions. Drain.
  Cover to keep warm.
  
  Meanwhile, in a large saucepan cook mushrooms and sweet
  pepper in hot oil until pepper is tender.
  
  In a small bowl stir together the garlic paste, water,
  basil, cornstarch, oregano, bouillon granules, and black
  pepper. Add to mushroom mixture in saucepan. Cook and stir
  until thickened and bubbly. Add the shrimp to the mushroom
  mixture. Simmer, covered, about 2 minutes or until shrimp
  are opaque. Stir in tomatoes; heat through.
  
  To serve, spoon the shrimp mixture over pasta. Sprinkle
  with Parmesan cheese. Toss to combine.
  
  Makes 4 servings.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I might join the vegans and eat nothing but water and free-range beans
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