Retha’s Shrimp-Linguine
Recipe Makes 8 Servings

“Shrimp, basil, parsley and thyme simmer in a garlic and cream sauce for a few moments before being tossed with hot pasta and Parmesan cheese.”

INGREDIENTS:

1 1/2 pounds cooked fresh medium deveined shrimp, tail off

2 tablespoons butter

1 tablespoon minced garlic

1/2 cup chopped medium onion

1 cup half-and-half

1/2 cup chopped parsley

3 tablespoons chopped fresh basil

1/2 teaspoon dried thyme

3/4 cup grated Parmesan cheese

Sea salt to taste

Lemon-pepper to taste

1 (16 ounce) package gluten free linguine

DIRECTIONS:

1. Cook pasta until al dente according to package directions.
2. While linguine is cooking, melt butter in a large skillet. Add onions and sauté for 2-3 minutes while occasionally stirring. Add onions and sauté 2 minutes to release flavor. Add half-and-half; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
3. Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and lemon-pepper to taste. Serve immediately.