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Asparagus Linguine with prawns
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    Asparagus Linguine with prawns

  • 2 tbls olive oil
  • 3 garlic cloves finely minced
  • 2 habs finely minced
  • 1/2 lb aparagus, cut into 1 inch pieces
  • 1/2 lb shrimps(prawns)
  • 2/3 cup chicken broth
  • juice of one lemon, and grate the peel
  • 2 tsps freshly grated ginger
  • 1 tbls corns starch disolved in 1 tbls water
  • Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Tue, 10 Nov 1998

    *BACK TO SEAFOOD*







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