Lemon Pepper Linguine with
2 tablespoons extra virgin olive oil
2 small zucchini (or any other vegetable you prefer)
4 cloves minced garlic
4 medium tomatoes, peeled and chopped
1 lb. Shrimp, peeled and deveined
½ cup white wine
½ cup heavy whipping cream
½ cup Mama’s Herb Mix (or substitute with dry basil & thyme)
1/3 cup chives
½ teaspoon fresh ground pepper
Heat oil in skillet. Add zucchini (or desired vegetable) and garlic,
saute for 2 minutes or until brown. Add tomatoes and shrimp for 2
minutes, then add remaining 5 ingredients and simmer for a few
minutes more until shrimp turns white.
*Extra virgin olive oil has a light, delicate flavor – YUMMY! Mama carries E.V.O.
O. imported from Italy.
* To devein shrimp, take a small pearing knife, cut the back end of shrimp and pull
out the black vein. Shrimp is delicate. As soon as it turns opaque (white) it is
done. If you over cook shrimp, it will become tough.
|photo: Libby Volgyes