1 lb Medium shrimp, shelled and deveined
1/2 cup Dry white wine
1 tbsp Lemon juice
1 tbsp Lime juice
1/4 lb Fresh snow peas
6 Green onions, thinly sliced
1 tbsp Chopped fresh parsley
3/4 tsp Basil leaves
1/2 tsp American Heart Association lemon herb seasoning
2 Cloves garlic, minced
1 Bay leaf
1/2 lb Creamette Linguine, uncooked
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In large skillet, combine shrimp, wine, lemon juice and lime juice. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add remaining ingredients, except linguine. Cook, stirring constantly, just until snow peas are tender and shrimp is opaque, about 5 minutes.
Prepare Creamette Linguine as package directs; drain. Remove bay leaf from shrimp mixture. Combine shrimp mixture and hot cooked linguine; toss to coat. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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