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  • 45minutes
  • 906calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb unpeeled medium raw shrimp

  2. 1 -2 tablespoon chopped chipotle chile in adobo

  3. 2 garlic cloves , minced

  4. 2 tablespoons olive oil

  5. 1/4 cup dry white wine

  6. 1 tablespoon Dijon mustard

  7. 1 tablespoon Worcestershire sauce

  8. 3/4 cup butter or 3/4 cup margarine , melted

  9. 1/2 teaspoon salt

  10. 2 tablespoons fresh lemon juice

  11. 1 lb linguine , cooked

  12. 1/2 cup chopped fresh Italian parsley

  13. 1/2 cup shredded parmesan cheese

Instructions Jump to Ingredients ↑

  1. Peel and devein shrimp.

  2. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.

  3. Add shrimp, and cook, stirring constantly, 2 to 3 minutes or just until shrimp turn pink; remove shrimp, and set aside.

  4. Stir in white wine, mustard, and Worcestershire sauce; cook over high heat 3 to 4 minutes.

  5. Return shrimp to skillet and stir in butter, salt, and lemon juice; cook 1 to 2 minutes or until combined and thoroughly heated.

  6. Place pasta in a large serving dish; toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese.

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