Garlic Shrimp Over Linguine

[Shiloh]

1 1/2 pounds raw peeled shrimp
1/3 stick of butter.
1/2 teaspoon of salt
Large dollop of EVOO
6 small or 4 Lg. cloves of garlic crushed

After your pasta is done, mine took 10 minute, drain, drizzle a little melted butter or warmed EVOO over it to keep from sticking together.
Add the shrimp to the pan and the salt over it. Saute' the crushed garlic in the butter/EVOO mix. Saute' just till the shrimp is pink and warmed through. A couple of minutes only.
dish over your pasta and enjoy.

SHiloh

[johnson1942]

thanks

[DLCTEX]

Sounds good!

[Lloyd Smale]

Whats evoo. I make it just like that but don't and any of that. At least I don't think I do. Its a once a year artery's plugging and cracking meal that's hard to beat.

[6bg6ga]

evoo extra virgin olive oil

[6bg6ga]

Should add some Italian bread and some EVOO to dip it in.

[Shiloh]

^^^^

[Shiloh]

Lately been doing things that are easy, fast, and tasting great. Bought another two packages of 1 1/4 pounds each of larger shrimp. about 20 per pound. That'll be a good dose of Garlic Shrimp and Linguine.

Shiloh

[Andy]

we have this type of dish occasionally and just reading the recipe makes me want it again

[dtknowles]

Was eating this at least one night a week until the girls got tired of it.

I use angel hair pasta with the drizzle of olive oil.

I use cooked frozen peeled extra small shrimp.

Chicken broth with a touch of instant roux and a good spoon full of minced garlic.

Toss the garlic shrimp soup with the pasta and sprinkle with grated cheese.

For a change throw in the pasta a can of diced tomatoes, makes it sweet but not acidic like marinara.

Tim

[Lloyd Smale]

once a week! I'm going to your house for supper. I wish I could afford shrimp of any kind once a week. More like every couple months around here.

Was eating this at least one night a week until the girls got tired of it.

I use angel hair pasta with the drizzle of olive oil.

I use cooked frozen peeled extra small shrimp.

Chicken broth with a touch of instant roux and a good spoon full of minced garlic.

Toss the garlic shrimp soup with the pasta and sprinkle with grated cheese.

For a change throw in the pasta a can of diced tomatoes, makes it sweet but not acidic like marinara.

Tim

[marvelshooter]

I use a bed of white rice instead of pasta. Around here the local Stop and Shop almost always has raw 20 count shrimp on sale for 7 or 8 dollars a pound.

[6bg6ga]

I like rice myself. I so hungry now thinking about this recipe.

[dtknowles]

once a week! I'm going to your house for supper. I wish I could afford shrimp of any kind once a week. More like every couple months around here.

This is gulf coast Louisiana, bro, if you ain't eating shrimp once a week what would you eat? Fried Shrimp every Friday is quite normal for people here unless they are eating Crawfish or Oysters.

The small shrimp I use are not that expensive and the girls are not big eaters, a pound goes a long way.

Tim

[6bg6ga]

This is gulf coast Louisiana, bro, if you ain't eating shrimp once a week what would you eat? Fried Shrimp every Friday is quite normal for people here unless they are eating Crawfish or Oysters.Tim

How about gater? AL E. Gater

[dtknowles]

If you are going to have the Shrimp with rice then do it right and make Etouffee

http://allrecipes.com/recipe/236320/...rimp-etouffee/

The thicker gravy works better with rice.

Tim

[dtknowles]

How about gater? AL E. Gater

Not nearly as good as shrimp but we have it from time to time. It is more expensive than shrimp for good cuts unless you are a poacher. Almost the whole season's take is claimed before it is caught.

Tim

[Shiloh]

once a week! I'm going to your house for supper. I wish I could afford shrimp of any kind once a week. More like every couple months around here.

It's a treat up here way away from the gulf. Christmas Season we have it. Now there are two packs in the freezer.A little more than I want to spend other than Christmas. When I'm in the south though, as often as we can eat oysters and shrimp.

Shiloh

[Lloyd Smale]

I'm jealous Tim. If I had my way id have venison loins on the grill and shrimp twice a week.

This is gulf coast Louisiana, bro, if you ain't eating shrimp once a week what would you eat? Fried Shrimp every Friday is quite normal for people here unless they are eating Crawfish or Oysters.

The small shrimp I use are not that expensive and the girls are not big eaters, a pound goes a long way.

Tim

[dtknowles]

I'm jealous Tim. If I had my way id have venison loins on the grill and shrimp twice a week.

yeah surf and turf is awesome.


Tim