Dinner for President Obama: Michelle's Shrimp With Linguine
- Ready In:
- Remove shells from shrimp and place them in hot chicken broth.
- Devein and clean shrimp.
- Thinly slice garlic [in this dish, the more garlic, the better].
- Cook pasta according to the directions on the box. Drain and set aside.
- Note that it is important NOT to overcook the pasta!
- In a large frying pan, heat the 1 T of olive oil on high heat. Saute the sliced garlic until it begins to brown slightly.
- Add the shrimp and cook until they just begin to turn pink. Add salt and pepper to taste.
- Add the sliced sun-dried tomatoes and cook over medium heat for a minute.
- Add the linguine and stir until the whole mixture is thoroughly blended.
- Strain chicken broth to remove shells and slowly add some to the noodles and shrimp to remove any browned stuff stuck to the bottom of the pan.
- Remove the pan from the heat and let the dish stand for a few minutes to blend the flavors.
- Sprinkle the sliced basil on top before serving.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life