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Linguine and Shrimp

Linguine and Shrimp

Brendan Stapleton

1 pound Linguine

1/4 cup extra Virgin Olive Oil

1/2 cup green onion, finely chopped

3 cloves garlic, finely minced

1 1/2 lb medium shrimp, peeled (tails left on), devieined, cooked

1/4 lemon juice

1/4 basil, fresh chopped

1/4 Italian parsley, fresh chopped

1 teaspoon salt, course

1/2 teaspoon black pepper cheese, fresh grated (optional )

Cook pasta al dente according to package directions. Meanwhile, heat olive in a nonstick over medium - high heat. Add onion and garlic:saute to 1 to 2 minutes. Add shrimp: saute 2 to 3 minutes longer. Add lemon juice, basil, parsley, salt and pepper: simmer until pasta is ready. Arrange pasta in a large bowl. Toss with shrimp. Sprinkle with cheese, if desired.

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