North Carolina Shrimp Saute
Seafood is very popular in my state. I altered this recipe several times and now it's truly a family favorite. —Teresa Hildreth, Stoneville, North Carolina
Ingredients
- 8 ounces uncooked linguine or spaghetti
- 4 tablespoons butter, divided
- 1/2 pound sliced fresh mushrooms
- 1 small green pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/2 cup grated Romano cheese
- Chopped fresh parsley
Reviews
Easiest shrimp recipe ever. Green bell pepper doesn't agree with me and I substitute red bell pepper, and it still tastes wonderful.
This definitely needs a sauce. Way too dry for us.
This recipe was republished in S&D April/May 2108, and being an avid fan of shrimp, I gave it a try. With no sauce, the linguine is a bit dry; the next time I made it, I used orzo instead of the linguine, and thought it was much better. The basic flavors of the shrimp and garlic were more apparent with the orzo.
Yum, sweet, buttery, salty, all in all delicious! I added an extra clove of garlic and doubled the black pepper.
I have never made this exact recipe, but do one very similar which I love. I wonder if the amount of green pepper might overpower the delicate taste of shrimp.
We added a bit more butter to suit our personal taste. FANTASTIC!