Thursday, June 30, 2011
Linguine with Garlic Shrimp
Linguine with garlic shrimp
2 large bulbs garlic
12 oz fresh or frozen peeled, deveined medium shrimp
8 oz plain linguine
2 cups sliced fresh mushrooms
1 medium yellow sweet pepper
1 medium green pepper
1 tablespoon olive oil
1/2 cup water
1 tablespoons fresh basil, chopped
2 tsp cornstarch
1 1/2 tsp fresh oregano, chopped
1/2 tsp instant chicken bouillon granules
pepper to taste
2 medium tomatoes, seeded and chopped
1/4 cup shredded Parmesan cheese
The key to this recipe is to read through the whole thing first and plan each step to sort of happen simultaneously. Do any all prep work first.
Cut a 1/2 inch off the pointed top of the garlic bulbs. Remove as much of the papery layers and cover with foil to form a pouch. Bake in oven set at 375 degrees for 35 to 40 min or until very soft. When cooled, use your fingers to press garlic pulp from each clove. Put pulp into bowl. Mash the pulp with a fork. Set aside
While that's going on make sure your shrimp is thawing if frozen. Rinse your shrimp and pat dry with paper towel. Set aside. Cook your linguine as directed, drain. Keep warm while cooking shrimp and veggies.
In a large saucepan, cook mushrooms and peppers in hot oil until peppers are tender. In the garlic paste bowl, stir in, water, basil, cornstarch, oregano, bouillon granules and pepper. Add to mushrooms in pan. Cook ans stir until thick and bubbly. Add shrimp to pan. Cover and cook for about 3 min until shrimp is cooked through. Stir in tomatoes. Heat through.
To serve, toss shrimp mixture with the linguine and then sprinkle Parmesan on top.