Title: Linguine with Seafood & Herb Sauce
Categories: Pasta Shellfish Main
Yield: 6 Servings
| 1 | lb | Linguine OR spaghetti |
| 1/3 | c | Olive oil |
| 1/2 | c | Butter |
| 3 | cl | Garlic, minced |
| 2 | lb | Uncooked shelled medium shrimp |
| 1/3 | c | Lemon juice |
| 1 | Tb e | ach dried basil, parsley |
| : | - | and oregano |
| 1 | /2 t | s Salt |
| : | P | epper to taste |
| 3 | Tb G | rated parmesan cheese |
Cook pasta until al dente; drain and rinse with boiling water. Set aside.
Heat oil and butter in a large skillet or ovenproof serving dish. Saute'
garlic and shrimp until the shrimp just turns pink. Season to taste. Add
pasta, toss gently to blend, and heat. Sprinkle with parmesan.