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Linguini with Herb-Marinated Shrimp |
Ingredients:1 lb. extra large fresh shrimp, peeled & deveined 1/4 cup Bertolli extra virgin olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. lemon juice 1 Tbsp. thinly sliced fresh basil 1 Tbsp. minced fresh parsley 1 tsp. finely chopped fresh oregano pinch crushed red pepper flakes 1 lb. fresh linguini, cooked & drained 1 jar (26 oz.) any Five Brothers Tomato Pasta Sauce (Marinara with Burgundy Wine recommended) Mesclun greens for garnish
Directions:Butterfly raw shrimp, leaving tail on if desired. Place shrimp in a bowl: add olive oil, balsamic vinegar, lemon juice, basil, parsley, oregano, and crushed red pepper flakes. Stir to coat shrimp thoroughly with marinade. Marinate shrimp for at least 3 hours in the refrigerator. Preheat grill or broiler. Remove shrimp from marinade. Grill or broil about 6 minutes or until shrimp are cooked, turning frequently. Serve hot, cooked linguini on plates. Spoon heated sauce over pasta. Top with grilled shrimp. Garnish plate with mesclun greens. Serves 6
Submitted by Ethel Shea |
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