Title: Grand Marnier Shrimp Linguine
Categories: Seafood Pasta
Yield: 6 Servings

2	lb	Shrimp (16-20 per pound) shell devein/butterfly
1 1/2	lb	Linguine
2	c	Heavy cream
4	oz	Butter, softened
3	tb	Fresh parsley, chopped white pepper, to taste salt, to taste
8	tb	Grand Marnier
2	tb	Chives, for garnish

This recipe was found among a box full of handwriten recipies that were in the atic. There was not a clue as to it's origin. However, after kitchen testing, this jewel has been placed in the gourmet section. Gooood, goood, gooood!!!!!

Shell, butterfly and devaine 2 pounds of 16-20 to pound shrimp (jumbo's). Place 2 tbsp salt and 4 quarts of water in a large saucepa and bring to a gental boil. Add shrimp and boil for only 2 minutes. Remove shrimp from water. In the same water, add linguine and cook to the "al dente" (to the trooth) stage. For dry packaged pasta this should be about 5 to 6 minutes. Drain and add 4 tbsp of butter to coat pasta to prevent it from sticking together. Set over hot water to retain heat.

Add 2 cups heavy cream to a skillet and stirring constantly, bring to a boil. Add white pepper, 8 tbsp Grand Marnier Liqueur, 4 tbsp butter. Continue to stir until mixture thickens to a sauce stage.

Place linguine in center of serving dish ringed with 6 to 8 shrimp. Spoon thickened sauce around outside of plate, covering shrimp. Garnish with chives placed in center of linguine.

Served with buttered and toasted thick sourdough bread and golden chablis, this is a menu worthy of presenting to someone very special.

Nutrition (per serving): 974 calories

Saturated fat 29 g Total Fat 48 g (44% of calories) Protein 48 g (20% of calories) Carbohydrates 87 g (36% of calories)

Cholesterol 445 mg Sodium 598 mg Fiber 0 g Iron 6 mg Vitamin A 2240 IU Vitamin C 6 mg Alcohol 0 g

Discovered and posted by Jim Anderson

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