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Red Shrimp With Linguine

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  Shelled shrimp 8 Ounce (Fresh Or Frozen)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
  Butter/Margarine 2 Tablespoon
  Chopped onions 1⁄4 Cup (4 tbs)
  Green pepper 1⁄2 Medium, cut into strips
  Garlic 1 Clove (5 gm), minced
  Anchovy fillets 4
  Snipped parsley 1⁄4 Cup (4 tbs)
  Linguine 6 Ounce, cooked, drained

Thaw shrimp, if frozen.
In small bowl stir wine into cornstarch.
Stir in tomato sauce; set aside.
In wok melt butter or margarine over medium-high heat.
Stir-fry onion, green pepper and garlic for 1 minute or till vegetables are hot.
Add shrimp; stir-fry 7 to 8 minutes longer or till shrimp are done.
Remove mixture from wok.
Add anchovies to wok, mashing with back of spoon.
Stir tomato mixture; add to anchovies.
Cook and stir till thickened and bubbly; cook and-stir 2 minutes longer.
Return shrimp mixture to wok; stir in snipped parsley.
Cook and stir 1 minute more or till hot.
Serve over hot cooked linguine.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes

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