*  Exported from  MasterCook II  *

                           Linguine with Shrimp

Recipe By     : Naomi Marshall - Gourmet Magazine Sugar & Spice - Mar. '93
Serving Size  : 2    Preparation Time :0:20
Categories    : Main Dishes                      Ethnic - Italian
                Pasta & Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Butter,Unsalted -- Melted
   1      Tablespoon    Olive Oil
     1/3  Cup           Parmesan Cheese,Grated
   2                    Scallions -- Thinly sliced
     1/3  Cup           Parsley,Fresh,Chopped -- Chop fine
   1                    Tomato,Plum -- Diced 1 cup
 300      Grams         Linguine,Dry -- (11 ounces)
   2      Teaspoons     Olive Oil
 200      Grams         Frozen Shrimp (shelled) -- (7 ounces)
   2      Cloves        Garlic -- Finely chopped
   2                    Lemons,Juice of
     1/4  Cup           Pecorino Cheese,Grated

1)  In a large bowl, stir together the butter, 1 tablespoon of the oil, the Parmesan, the scallion, the parsley, and the tomato until the mixture is combined well.

2)  In a kettle of salted boiling water cook the linguine until it is al dente.

3)  While the linguine is cooking, in a skillet cook the shrimp and the garlic in the remaining 2 teaspoons of oil over moderate heat, stirring, for 2 minutes, or until the shrimp are pink and just cooked through.

4)  Stir the lemon juice into the shrimps and remove skillet from the heat.

5)  Drain the linguine, add it to the butter mixture, and add the shrimp mixture, tossing the pasta until it is combined well.

6)  Sprinkle the pasta with the Pecorino and divide it between 2 plates.

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