Ingredients:
1-2 pounds of shrimp (peeled and with tails off)
1 box linguine
1 package sliced mushrooms
2-3 cloves of garlic, pressed
(I actually use much more. I love garlic. Hoping it won't keep Edward away)
2 sticks of butter (oh shut up! It will be okay this once!)
lemon juice
1/2 cup shredded Parmesan cheese
Melt butter in large pan. Saute garlic (yummy smelling) for about 5 minutes. Throw in mushrooms and let them cook down. Meanwhile, cook linguine as the box instructs. Add lemon juice to mushrooms amount is up to your liking. I usually do 1/4 of a cup. After mushrooms have cooked down, add shrimp and cook only until they turn pink and start to curl. Stir in Parmesan cheese. Serve over linguine.
That looks yummy. I bet I could make it with gluten free noodles and make it edible for myself. :)
ReplyDeleteP.S. My husbands a coach too. Time to be football widows together! haha
Shrimp and mushrooms are both my favourites anytime...sounds delicious!
ReplyDeleteOhhh Delish Liz Darling! Stopping by and new follower from the Wednesday Hop... Cups Up! xoxo
ReplyDeleteThis recipe looks delicious...I am allergic to seafood and mushrooms...the story of my life! I would substitute chicken and probably celery or brocoli.
ReplyDeleteI am a new visitor and follower via Wild Wednesday...
I would use a ton of garlic too. I might try and cut the butter down though, but it sounds yummy.
ReplyDeleteI am a new follower from the Wild Wednesday Hop.
Vicky @ messforless.blogspot.com