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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
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

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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