Thursday, March 11

This Week's PreSanctified Menu...

Last week, one of our guys cooked for the parish, giving me the night off! This week, I was back on with renewed effort. I made Aunt Nadia's Shrimp and Linguine, Tossed Salad with balsamic vinaigrette dressing, French Bread, and Whole Fruit Bars in Grape and Tangerine...

Aunt Nadia's Shrimp and Linguine

1lb linguine
2lb raw shrimp
6 tsp. oil
6 cloves minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 can of minced clams with juice
1 cup of dry sherry
1 jar of marinara sauce
1/2/ tsp. basil
1/4 tsp. oregano


Saute shrimp, garlic, salt and pepper in oil until pink. Remove shrimp. Add can of minced clams and juice, sherry, marinara sauce, basil, and oregano. Simmer for 20 minutes. Serve hot over linguine.

Notes: I only use 1 lb of shrimp for this recipe and it is plenty for our family of four. I also substitute apple juice for the sherry.

1 comment:

Cláudio J. Gontijo said...

Emily.

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Your blog is very well structured.

Thank you.

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