Linguine with Oregon Pink Shrimp

1 1/2 lb Oregon Pink Shrimp
1 lb dried linguini
6 Tbsp butter
1 Tbsp finely chopped garlic
1 cup heavy cream
1/2 cup finely parsley
3 Tbsp finely chopped basil OR 1 tsp. dried
1/2 tsp dried thyme
3/4 cup freshly grated parmesan cheese
salt & pepper to taste

Cook pasta until al dente according to package instructions. While linquini is cooking, melt butter in large skillet. Add garlic and sauté briefly to release flavor. Add cream and heat just to boiling, stirring frequently. Lower heat and stir in shrimp, parsley, basil and thyme. Continue cooking until shrimp are just heated through. Do not over cook shrimp! Remove from heat and add linquini. Toss and add parmesan, salt, and pepper to taste; toss again. Serve immediately. Makes 6 servings.

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Kevin Beick

Revolution Design Group, 132 East Broadway, Eugene, OR, 97401