Ingredients
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6
-
6
-
1
-
1/4 - 1/2
-
2 - 4
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1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Garlic Shrimp And Pasta From Baxter’s Interurban Grill, , I have made this so many times now that I have experimented and found that this is my family’s favorite way of eating it, its awesome I adjust the quantities so that it works out to probably 3 x the recipe use a whole can of diced tomatoes and maybe half a pound of baby spinach and half a bottle of wine use frozen cooked shrimp BUT I omit them in the recipe because I find they dry out Instead before serving I fry up more minced garlic in olive oil and add the shrimp and saute for a few minutes I turn off the heat and add a bit of butter and squeeze fresh lemon juice on top The fresh lemon juice makes the difference I serve on top of the linguine that I prepared as per the recipe I also chop fresh avocado and put it on top each serving Its an awesome meal Thanks so much for posting , We used whole wheat spaghettinni and canned tomatoes also DD wasn’t sure how to measure up the butter by weight or by measuring cup so she did the minimum ounces by measure and I think it was too much??? We tripled the recipe tasted better the next day tho
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Steps
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1
Done
|
Saute Shrimp in Olive Oil, Then Add Garlic, Salt, Pepper, Seasonings, Tomatoes and Spinach. |
|
2
Done
|
Add Wine and Reduce by Half, Then Add Butter and Allow It to Melt. |
|
3
Done
|
Prepare Pasta According to Label Directions, Drain and Top With Shrimp Mixture. |
