I stumbled across this recipe about a year ago - it's a favorite of mine.
CITRUS GARLIC SHRIMP PASTA
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 or 4 garlic cloves, minced
5 tsps grated lemon peel
4 tsps grated orange peel
1 tsp salt
1/4 tsp pepper
1 package (1 pound) linguine
1 pound peeled and deveined cooked shrimp (available at Wal-Mart for around $5.00 - I keep one in the freezer all the time)
Shredded Parmesan cheese and minced fresh parsley
Combine the first eight ingredients in a jar with a tight fitting lid. Shake until blended. Pour into a large skillet; heat through. Meanwhile, cook linquine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes. Thicken if desired. Drain linguine; top with sauce. Sprinkle with Parmesan cheese and parsley. 6 servings.
A glass of wine, salad, crusty French rolls (new Pillsbury ones in the freezer - bake in 5 minutes) and you've got a great meal!
I mix the first eight ingredients together in the jar before leaving home for a trip. I just keep it in the refrigerator. Enjoy!
Since we head down to our house on the Sea of Cortez Monday, I'll definitely take this recipe with us. The camarones are in!
Our place sits just a mile east of the Baja 1000 race course north of Bahia de San Luis Gonzaga, so we expect guests and this pasta course is sure to be a winner.
Many thanks for the tip.
P.S. Our son-in-law will be on the Honda 11X team just in case there are any off-road race enthusiasts out there.
'04 F250 SD TD and '01 Xterra
'04 Komfort 19ATRV and Horizon Adventure Trlr
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