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Linguini and Shrimp

  • fresh mushrooms
  • fresh summer (yellow) crooked neck squash
  • 12 medium shrimp (or 6 large), peeled and remove tail
  • linquini
  • fresh clove garlic
  • olive oil
  • pat of butter or margerine
  • salt and fresh cracked pepper

This recipe is for two servings (one of which can be put in a microwavable covered dish for the next evening). Adjust quantities for however many you want to serve. Boil linguini (enough for two servings) according to package directions. While boiling, melt a pat of butter in small saute pan. When melted, add about 2 tablespoons good olive oil and continue heating. When the butter and olive oil are hot, over a fairly high heat, saute' about 1/2 of a small carton of fresh mushrooms that have been cleaned and the bottom of the stem cut off. (You may want to cut the larger mushrooms in half.) As the mushrooms saute, remove the shells and tails from the shrimp and set aside. Cut the ends off of the squash and place in a small microwave-proof, covered dish and microwave on high for one minute. It is not necessary to add any seasonings or water. About 2 minutes before the mushrooms are ready, put in the shrimp. Turn the shrimp after sauteing about one minute and cook mushrooms and shrimp for one more minute. That's a total of two minutes for the shrimp. The biggest mistake made in cooking shrimp is that most people want to cook them too long, which turns them rubbery. Do NOT overcook them. Drain the linguini and place on plates (or put half on a plate and half in a microwavable covered container for the next night). Top with the sauted mushrooms and shrimp, and the steamed squash. Drizzle with olive oil. Add salt and freshly ground coarse black pepper to taste. Mince one whole large garlic clove and sprinkle on the top.

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