Linguine Ala Yoshi
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1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 cup Onion
4 Basil leaves
10 Shrimp
2 Bamboo sticks
1 cup Linguine (or 8 ozs.)
Salt
Pepper
2 tablespoons Olive Oil
2 teaspoons Butter
6 tablespoons Tonton Ginger Dressing

  1. Slice green pepper, red pepper, onion and 2 basil leaves into thin strips.
  2. De-vein shrimp; use the tip of a knife to lift out the black vein. Tread shrimp.
  3. Place 5 shrimp on each bamboo stick. This is to prevent shrimp from curling and to enhance presentation.
  4. Cook linguine as directed. Drain in a colander.
  5. Place linguine, salt and pepper in a bowl. Add olive oil. Mix them well.
  6. Sauté onion, green and red pepper with black pepper, salt and butter.
  7. Mix 5 and 6. Add Tonton Ginger Dressing and 2 basil leafs. Place mixture on plate.
  8. Pan-fry threaded shrimp with butter.
  9. Place cooked shrimp on top of linguine mixture. Decorate with basil leaf per plate.
Makes 2 servings.

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