Courtesy of CHATHAM FISH & LOBSTER, TEST KITCHEN RECIPE #52

WEEKLY SPECIALS 7/27/2015

INGREDIENTS

  • 1/2 lb. 16/20 peel & devein shrimp
  • 3 tbsp. Sea Gold Garlic Butter w/ Olive Oil
  • 1/2 lb uncooked linguine
  • A little parsley
  • shredded parmesan

DIRECTIONS

  1. Thaw shrimp & pat dry.
  2. Cut shrimp in half.
  3. Cook pasta according to package           instructions.
  4. While the pasta is cooking, sauté the shrimp in garlic butter until pink. Set aside.
  5. Once pasta is cooked, add a little pasta water to the sautéed shrimp.
  6. Combine pasta & shrimp.
  7. Top with parsley & parmesan cheese.