½ Pound medium
3 Cloves garlic,
1 Tablespoon fresh
Italian parsley, chopped
1 Tablespoon lemon
2 Tablespoons butter
1 Tablespoon olive
5 Ounces fresh spinach,
¼ Cup dry
1 Tablespoon Tobasco
½ Pound linguine
Salt and freshly ground
Grated Romano or Parmesan
1. Peel and devein the shrimp. Rinse under
cold water and drain.
Set aside in the refrigerator.
the oil and butter in a sauté pan. Add the garlic, parsley,
spinach, salt and black pepper. Sauté until limp.
a large pot of water to a boil. Add the linguine and stir.
Cook for 10 -12 minutes or until tender.
the lemon juice, hot pepper sauce, wine and shrimp to the
sauté pan with the spinach. Cook until the shrimp turn
and curl (10 minutes).
5. Drain the linguine and toss with the
shrimp and spinach. Top
with the grating cheese.
For as low
as $10 a month!
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