Tuesday, April 30, 2013

Linguine with shrimp and asparagus:
8 ounces linguine
2 tablespoons butter
1 pound asparagus, trimmed and sliced diagonally into 1 1/2-inch pieces (about 4 cups)
1 teaspoon minced garlic
1 cup heavy cream
4 teaspoons McCormick® Gourmet Collection Tuscan Seasoning
1 tablespoon lemon juice
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound jumbo shrimp (16 to 20 count), peeled and deveined
1. Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, melt butter in large deep skillet on medium heat. Add asparagus and garlic; cook and stir 5 minutes or until asparagus is tender-crisp. Add cream, Seasoning, lemon juice and sea salt. Bring to boil, stirring occasionally.

3. Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink. Add pasta and reserved pasta cooking water; toss to coat well. Serve immediately with grated Parmesan or Romano cheese, if desired.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)