Recipes Included On This Page Linguini with Shrimp and Pine Nuts Lush Lime Quinoa - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Linguini with Shrimp and Pine Nuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh or frozen medium shrimp -- peeled and deveined 8 ounces dried linguini 3/4 cup chicken broth 1/3 cup dry sherry -- or chicken broth 2 tablespoons lemon juice 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 cup pine nuts 2 garlic cloves -- minced 1 tablespoon olive oil 1 1/2 cups sliced fresh mushrooms -- (4 ounces) 1 tablespoon butter 4 cups fresh baby spinach leaves 1/4 cup freshly grated Asiago cheese -- (1 ounce) Toasted pine nuts -- (optional) 1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm. 2. Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet. 3. Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through. 4. Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings. Source : "BHG- On Line" S(Mc Formatting by): "bobbi" Start to Finish Time: "0:35" NOTES : Bobbie's Note: This was a wonderful pasta dish. I used a bit more shrimp than required. It was nice served in large flat bowls. Hard rolls or French bread make a nice side dish to sop up the wonderfully flavored juice. Contributed to the FareShare Gazette by Bobbie; 25 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 11g Fat (76.2% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 309mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Lush Lime Quinoa - Vegan Recipe By : Armand for Blossing Lotus Seven Minute Chef, Vol 1 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups filtered water 1 cup quinoa 2 tablespoons olive oil 1/2 cup lime juice -- freshly squeezed Zest from 1 medium lime 2 small scallions -- chopped 1 medium cucumber -- peeled and diced in cubes 1 medium bell pepper -- finely chopped [try using 1/2 green, 1/2 red] 1/2 cup Brazil nuts -- (or almonds), chopped 1/2 teaspoon sea salt -- or to taste Cilantro for garnish 1. Boil water add quinoa reduce heat to low; cook for 15 minutes with a lid or until water is fully absorbed. 2. Place in a large bowl with remaining ingredients and gently mix well. 7 minutes preparation. 15 minutes cooking. Serves 3-5. Source : Armand for Blossing Lotus Seven Minute Chef, Vol 1 by Mark Reinfeld and Bo Rinaldi Formatted by Chupa Babi in MC: 042507 ChupaNote; added a handful of minced sweet onion, a handful of minced green onion, a handful of julienned carrots and 1 teaspoon of red pepper flakes. Contributed to the FareShare Gazette by Chupa; 22 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 21g Fat (49.6% calories from fat); 9g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.

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