Red Shrimp With Linguine
|Shelled shrimp||8 Ounce (Fresh Or Frozen)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄2 Medium, cut into strips|
|Garlic||1 Clove (5 gm), minced|
|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.