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Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients
- Fresh spinach or sun-dried tomato linguine
- 1/2 cup half and half (milk is fine, but this is richer)
- 1 minced garlic clove, OR 1/4 tsp. garlic powder to taste
- 1 tsp. butter or trans-fat-free spread
- 12 small or medium shrimp
Directions
Cook the linguini as directed and drain.
In a small fry pan, combine the half-and-half and garlic over low heat. When it begins to bubble, but not boil, add the butter and shrimp and simmer for just about 2 minutes. Cooking longer toughens the shrimp. Add the linguini to the shrimp sauce, toss and serve.
Serves two. Multiply as needed for more servings, but tone down the garlic a bit by adding less to the additional sauce.
Great with garlic toast and a tossed salad.
Source: I created this one night when I didn't feel like really cooking but wanted to serve something different and tasty for my DH. This certainly qualifies!
By Polly from Cedar Springs, MI
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