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    COLORFUL CRABMEAT AND LINGUINE


    Source of Recipe


    "Paul Infante"

    List of Ingredients




    - 8 ounces linguine, uncooked
    - 1/2 pound fresh mushroomes, sliced
    - 1/2 cup chopped green onions
    - 1/2 cup chopped sweet red pepper
    - 1/3 cup cream sherry
    - 1 pound fresh lump crabmeat, drained
    - 1/4 cup fresh parsley, chopped
    - 2 tsp lemon juice

    Cook linguine according to package directions. Drain well, set aside.
    Combine mushrooms, green onions, pepper, and sherry in a large
    skillet. Cook over medium heat, stirring frequently, until vegetables
    are tender. Stir in crabmeat, parsley, and lemon juice; cook until
    heated. Divide linguine evenly among 4 individual plates; top evenly
    with crabmeat mixture. Makes 4 servings

    Recipe



    Sounds Good To Me!

 

 

 

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