D.O.D. Southwestern Shrimp Linguine

Since we're doing lunches...

I think I sent this before, but as a NYT link to an article about M.R.E.s (y'know - army food that has to have a shelf life of a couple of years..). I had this for dinner last night and lunch today (and dinner tonight!) so it's safe to say that I liked it. I did throw in a little chipotle powder, used a whole lime, and finished it with a couple of tbls of cream to make it a white sauce - just 'cuz. <g>

D.O.D. Southwestern Shrimp Linguine
(Adapted from The D.o.D. A.F.R.S.)

3/4 cup sweet red pepper, diced
3/4 cup onion, diced
2 tbsp olive oil
1 tbsp lime juice
1 tsp jalapeño pepper, diced
1-1/4 tsp garlic powder or 3 cloves fresh, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 pound linguine
3/4 pound shrimp
3 tbsp Italian parsley, chopped
3 tbsp cilantro, chopped
1/4 pound chunk of Parmesan cheese

1. Saute red peppers and onions in oil 'til tender, 5 to 10 minutes, then stir in lime juice, jalapeño peppers, garlic powder, salt and pepper.

2. Meanwhile, boil pasta in salted water 'til al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1-1/4 cups of liquid.

3. Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil 'til shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.

4. Divide among four plates and grate an ounce of cheese over each.

Yield: 4 servings.

posted by MoP QQQ


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