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Linguine with Shrimp.. one of my favs...as good as red lobster's pastas.. (I use precooked shrimp though to avoid the mess of cleaning raw shrimp) Precook Shrimp, Shrimp Linguine, Recipe, Red Lobsters, Lobsters Pasta, Clean Raw, Shrimp Linguini, Raw Shrimp, Seafood Linguine
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These Heath Bar Cupcakes have that delicious, buttery toffee flavor baked right into the cake. They’re then topped with my favorite buttercream frosting and a drizzle of rich, dark chocolate ganache. As if that wasn’t enough, I nestled a piece of Heath Bar directly on top of each cupcake for a finishing touch.
Crab Linguine (4) - 12 ounces (350 g) dried linguine - 4 + 2 tablespoons butter - 2 leeks - 4 garlic cloves - 1 cup (2.5 dl) frozen peas - 1 lemon, juice and zest - a small handful parsley - 14 ounces (400 g) crab meat - coarse salt & black pepper - grated parmesan for sprinkling