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Linguine with Seafood and Herb Sauce


1 pound linguine or spaghetti
1/3 cup combination of olive oil and vegetable oil - proportioned to taste.
1/2 cup ( 1 stick ) butter
3 - 4 garlic cloves, minced ( I personally use more )
2 pounds uncooked shrimp and crabmeat (optional)
1/3 cup lemon juice
1 tablespoon each dried - basil, parsley and oregano
1/2 teaspoon salt
Pepper to taste
3 tablespoons grated Parmesan cheese

Cook pasta until al dente; drain and rinse with boiling water. Set aside.

Heat oil and butter in large skillet, or ovenproof serving dish. Sauté garlic and shrimp until shrimp just turn pink. Add crabmeat if desired.

Add lemon juice and herbs; simmer 5 minutes. Season to taste.

Add pasta, toss gently to blend, and heat. Sprinkle with Parmesan.

Don't forget the bread.. - enjoy!!!!





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.