Description:
We have great pastas around here, but this is going to be your next favourite one! This meal was developed in our own kitchen by our new chef, Natalia Anderson. And what a debut! Tender linguini noodles are tossed in a full of flavor lemon cream sauce along with shrimp and red peppers. We offer your choice of white or whole wheat pasta.
Cooking time: 30 minutes
Cooking method: StovetopCooking Instructions
Suggested At-Home Side Dish: side salad
"the winehouse" Suggests: Coppula Bianco Pinot Grigio or Torlasco Pinot Noir
1. Thaw completely in the refrigerator for 24 hrs.
2. Bring 8 cups of water (4 cups for a half order) to a boil in a medium pot over high heat.
3. Add the pasta to the water and stir.
4. Cook for 8-10 minutes or until pasta is tender.
5. Drain and rinse pasta. Keep warm.
6. Meanwhile, add the red pepper mixture to a large skillet over medium high heat.
7. Sauté until peppers and onions are tender.
8. Add the sauce to the vegetables. Heat through.
9. Add the shrimp and stir in. Cook for 3-5 minutes or until shrimp turn pink.
10. Add the cornstarch to 1 tbsp of water in a small bowl or measuring cup. Mix well.
11. Stir the cornstarch into the sauce and allow to boil gently and thicken for another 3-5 minutes.
12. Stir in butter/parmesan cheese until melted.
13. Toss the pasta and sauce in a large serving bowl and serve immediately.
14. And supper is ready! Enjoy!
15. Don’t forget to thaw your next Supper Central meal to enjoy soon!
Seafood
Lactose
Wheat