North Carolina Shrimp Saute
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.