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Every week I have some sort of pasta dish in rotation for dinner. Tonight I went for a shrimp linguine. The original recipe called for a couple other sea critters to be put into it, but since I cook for "The Picky Boys" it was going to be hard enough with just the shrimp. And, speaking of the shrimp, I didn`t even use the jumbo ones as suggested... I used the salad shrimp, which are teeny-tiny little baby things. I chose to go that route to sneak them in so my son can`t easily see them and pick them out. >:-D
So, I started by heating up a bit of olive oil and then adding in some diced onion and garlic. I let that soften on low heat. Meanwhile, I had my pasta boiling. After the onion and garlic had softened I added the shrimp and a bit of chicken stock. I turned the heat to high. Once that had cooked down a little bit I poured in a mixture of cornstarch and condensed milk. That thickened everything up pretty much immediately. I sprinkled in some basil, parsley, and some dry Italian herbs. I then added some parmesan cheese to melt. Once I had drained off the pasta, I just combined the two things together, tossing to make sure the pasta was well coated. I topped my bowl with just a bit more parsley.
MMMM!!! DELICIOUS! Even though I chose the small shrimp to hide them in the food, I think I prefer the small ones. They allow for a bit of shrimp in almost every bite. If I had used large ones you wouldn`t get that same balance.
<Strong>--PHOTOS ARE MY OWN! YOU MAY NOT USE!</Strong>