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Shrimp with Linguini Florentine

Posted by on Feb. 13, 2009 at 7:30 PM
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SHRIMP WITH LINGUINI FLORENTINE

2 Tbsp. olive oil

1 large bag of pre-washed fresh spinach

8 oz. sliced fresh mushrooms

1 tsp. minced garlic

1 (10.5 oz) can of Bookbinders Shrimp Bisque soup

1/2 cup half-and-half

1 can fresh diced tomatoes

1 lb. raw shrimp (peeled and deveined)

1/4 cup butter (1/2 stick)

 Heat oil in a large pan.  Break up spinach into bite-size pieces.  Sauté spinach and mushrooms until just wilted, and mushrooms are lightly cooked.  Add shrimp and cook just until pink.  Heat bisque soup mixed with half-and-half in a separate saucepan.  Add soup to spinach mixture.  Add butter.  Heat until warm.  Add diced tomatoes (do not reheat).  Pour over 1 lb. cooked linguini.  Serve with grated cheese.

 Note:  Bookbinders is a Philadelphia, PA restaurant.  I am not sure if their label is carried throughout the US.  If you cannot find Bookbinders, use your favorite shrimp bisque soup label.   This recipe is courtesy of www.bookbindersfoods.com and Weis Markets - my local grocery store. 

 Enjoy! 

 

by on Feb. 13, 2009 at 7:30 PM
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Replies (1-1):
SweetLuci
by Group Owner on Feb. 16, 2009 at 3:01 PM

This sound really good!

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