Wednesday Divine
Posted
Thu, 07/07/05
The following was last night's dinner:
Shrimp Linguine
16 oz. fresh or frozen shrimp (pre-cooked and de-veined)
Snip and discard tails from shrimp. Cook linguine according to package directions; drain. Finely chop jalapeno pepper, removing seeds. (Use gloves when handling pepper and seeds). In a large skillet over medium heat, add oil, jalapeño, garlic, salt and black pepper. Cook and stir for one minute. Add shrimp and tomatoes and heat through. Toss linguine with shrimp mixture, and top with Parmesan cheese.
The dish only took about twenty minutes to prepare. It was deliciously divine. I enjoyed the feast with my parents because Wilbert dislikes shellfish. He made do with leftover barbequed ribs.
Tags: Pasta;
Seafood
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