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| 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. |
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Tuesday, April 30, 2013
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Hey again...still have the stolen photos and word for word methods of preparation up I see.
ReplyDeleteI 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 :)