Lemon Shrimp With Linguinefish, pasta 1 1/2 lb peeled, deveined shrimp 3 cloves garlic, minced 1/4 cup butter or margarine 10 oz pkg. snow peas 1/2 teaspoon white pepper 3 cup hot cooked linguine 1 cup sliced, fresh mushrooms 1 cup lemon juice 3 tablespoon chopped parsley 1 1/2 teaspoon seasoned salt 1/2 cup sliced green onion Thaw shrimp if frozen. Cut large shrimp in half. In a large skilllet, cook garlic in butter until tender. Add shrimp, snow peas, mushrooms and onions, stirring for 5 to 6 minutes. Add lemon juice, parsley, seasoned salt and pepper. Toss mixture and serve over hot linguine. From the files of Al Rice, North Pole Alaska. Feb 1994 |
