14 Feb LINGUINE WITH GARLIC SHRIMP
1/4 cup roasted garlic
12 ounces deveined medium shrimp
8 ounces brown rice fettucine
2 ½ cups sliced fresh mushrooms
1 medium red bell pepper, chopped
2 tbsp first pressed olive oil
1/4 cup water
2 tbsp snipped fresh basil or 1 tbsp dried basil, crushed
2 tbsp cornstarch
2 tbsp snipped fresh oregano or 1tbsp dried oregano, crushed
1/2 cup chicken bouillon
½ tsp black pepper
2 medium tomatoes, peeled, seeded, and chopped
½ cup fresh parsley, chopped
fresh lemon slices for garnish
Rinse shrimp; pat dry. Set aside. Cook fettuccine according to package directions; drain. Return fettuccine to saucepan; cover and keep warm.
In a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender. In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, chicken bouillon, and black pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly. Add shrimp to mushroom mixture. Simmer, covered for 2 to 4 minutes or until shrimp are opaque. Stir in tomatoes; heat through.
To serve, spoon shrimp mixture over hot fettuccine. Toss to combine. Sprinkle with fresh parsley. Decorate with lemon slices.