Recipes

[DiAnne]

1/4 cup AP flour
1/2 t salt
1/2 T pepper
1 pound large shrimp
1 T vegetable oil, divided
2 garlic cloves, minced
1 pkg (8 oz) presliced mushrooms
1 cup diced plum tomatoes (about three large ones)
1/2 cup Marsala
1/4 cup water

4 cups hot cooked linguine (about 8 oz uncooked)

Combine flour, salt and pepper in a shallow dish. Dredge shrimp in flour mixture.

Heat 2 t oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and saute until golden. Remove shrimp and keep warm.

Add 1 t oil to pan. Add garlic and mushrooms, saute 3 minutes. Add tomato and cook 1 minute. Stir in shrimp, wine and water bring to a boil. Reduce heat and simmer about 2 minutes. Serve over pasta.