CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66897874   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp, Lemon & Spinach Linguini   
    Categories: Seafood, Vegetables, Citrus, Pasta, Cheese   
         Yield: 4 Servings   
       
         8 oz Linguine pasta   
              Salt   
         3 tb Olive oil   
         1 lg Whole lemon; quartered long   
              - way, thin sliced, seeded   
       1/2 c  Sliced shallots   
         1 tb Minced garlic   
         1 lb Peeled, deveined U-30 shrimp   
         5 oz Baby spinach leaves   
       1/4 c  Fresh grated Parmesan cheese   
              Fresh ground black pepper   
       
     Heat water for the pasta: Heat a large pot of salted water   
     (2 quarts of water, 1 Tbsp salt) for the pasta.   
        
     BROWN THE LEMON SLICES: While the pasta water is heating,   
     cook the lemon slices. Heat 2 Tbsp olive oil in a large   
     sauté pan on medium high heat. Add the thinly sliced   
     lemons to the pan and cook until browned and softened, 7   
     to 8 minutes. Remove from pan, set aside to cool. Once the   
     lemon slices are cool, mince them.   
        
     START COOKING THE LINGUINE: Once the pasta water is   
     boiling, add the linguine pasta to cook.   
        
     SAUTÉ SHALLOTS AND GARLIC: Add 1 Tbsp olive oil back to   
     the pan you had used to cook the lemons. Heat on medium   
     high heat. Add the sliced shallots. Cook until softened   
     and lightly browned, about 4 to 5 minutes. Add the garlic   
     and cook a minute more.   
        
     COOK THE SHRIMP: Add the shrimp to the shallots and garlic   
     and cook until pink on one side, then toss them to cook on   
     the other side, about 2 minutes for each side.   
        
     ADD THE SPINACH, LEMON, SOME PASTA WATER: Add the spinach   
     and lemon to the pan and toss to wilt the spinach. Add   
     about 1/2 cup pasta water to the pan.   
        
     DRAIN PASTA, TOSS WITH SHRIMP AND SPINACH: When the pasta   
     is done, strain it and add it to the pan with the shrimp   
     (if you have room, otherwise put everything in a separate   
     bowl), toss to coat. Add salt and pepper to taste.   
        
     Serve immediately. Sprinkle with grated Parmesan cheese to   
     serve.   
        
     Yield: Serves 4   
        
     Elise at Simply Recipes   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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