2 garlic cloves, minced
olive oil for sauteing
1/2 lb uncooked shrimp, shelled
1/2 lb. asparagus, cut into 1-1/2 inch-long pieces
12 oz. linguine
1 small yellow squash, sliced
1/2 C. clam juice
1/4-1/2 tsp. salt
1 C. cherry tomatoes, cut into halves
2 tsp. grated lemon peel
1/2 C. sliced green onions
black pepper to taste
In a deep skillet, saute garlic in olive oil until garlic is just tender. Add in the shrimp and asparagus, saute for 3 minutes or until shrimp begins to turn pink. Stir in the squash, clam juice, and salt. Cover and simmer 3 more minutes or until shrimp is full cooked and vegetables are tender-crisp. Stir in the tomatoes, lemon peel, green onions, and pepper to taste, and heat through. Serve over linguine.
olive oil for sauteing
1/2 lb uncooked shrimp, shelled
1/2 lb. asparagus, cut into 1-1/2 inch-long pieces
12 oz. linguine
1 small yellow squash, sliced
1/2 C. clam juice
1/4-1/2 tsp. salt
1 C. cherry tomatoes, cut into halves
2 tsp. grated lemon peel
1/2 C. sliced green onions
black pepper to taste
In a deep skillet, saute garlic in olive oil until garlic is just tender. Add in the shrimp and asparagus, saute for 3 minutes or until shrimp begins to turn pink. Stir in the squash, clam juice, and salt. Cover and simmer 3 more minutes or until shrimp is full cooked and vegetables are tender-crisp. Stir in the tomatoes, lemon peel, green onions, and pepper to taste, and heat through. Serve over linguine.
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