North Carolina Shrimp Saute

Simple & Delicious - - ON THE MENU - —Teresa Hil­dreth, Stoneville, NC

TAKES: 25 min. MAKES: 4 serv­ings

Seafood is very pop­u­lar in my state. I al­tered this recipe sev­eral times and now it’s truly a fam­ily fa­vorite.

8 oz. un­cooked lin­guine or spaghetti 4 Tbsp. but­ter, di­vided

1/2 lb. sliced fresh mush­rooms

1 small green pep­per, chopped

1/2 tsp. salt

1/₄ tsp. pep­per

1 lb. un­cooked shrimp (31-40

per lb.), peeled and de­veined 3 gar­lic cloves, minced

1/2 cup grated Ro­mano cheese

Chopped fresh pars­ley

1. Cook lin­guini ac­cord­ing to pack­age di­rec­tions; drain and keep warm.

2. Mean­while, in a large skil­let, heat 2 Tbsp. of but­ter over medium-high heat; saute mush­rooms and green pep­per un­til ten­der. Stir in salt and pep­per; re­move from pan.

3. In same pan, saute shrimp in the re­main­ing but­ter over medium-high heat for 2 min­utes. Add minced gar­lic; cook and stir un­til shrimp turns pink, 1-2 min­utes. Stir in the mush­room mix­ture; heat through. Serve over lin­guini. Sprin­kle with cheese and chopped fresh pars­ley.

PER SERV­ING 481 cal., 19g fat (11g sat. fat), 171mg chol., 752mg sod., 46g carb. (3g sug­ars, 3g fiber), 34g pro.


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