A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shrimp Linguine With Basil-Garlic Butter
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- #4050
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound dry linguine pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
2 teaspoons minced garlic
3 tablespoons chopped fresh basil
3 tablespoons butter, cut in bits
grated asiago cheese
directions
Cook the pasta to al dente as directed on the package. Drain well.
While the pasta is cooking, heat the oil in a skillet over medium heat. Add the shrimp and cook, stirring frequently, until the shrimp are just turning pink.
Add the garlic, basil, and butter. Stir to melt the butter.
Add the cooked pasta to the skillet and toss to coat it in the butter mixture. Serve hot, garnished with grated Asiago cheese.
nutrition data
469 calories, 18 grams fat, 44 grams carbohydrates, 30 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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reviews & comments
December 11, 2005
Simple and delicious and ready in under 30 minutes. The Asiago cheese is a nice change from parmesan. Fresh basil is preferred in this recipe, but if you must use dried use 2-3 teaspoons. Dried is more potent than fresh so you'll need less. Serve with a mixed green salad and some crusty french bread and your meal is complete!