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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