NE WINDS HIGH SURF Linguine-shrimp

The NE winds have swung more to the east and brought clearer skies. The red flags continue tosignal dangerous conditions so beware.
The tide is up most of the day.

LINGUINI – SHRIMP – LIGHT TOMATO CREAM SAUCE

A quick dinner for 4, less than 15 minutes.

Tiger shrimp, 41/50 count ½ lb – peeled

Linguini – ½ lb

Spanish Onion, medium – ½ , diced

Tomatoes, diced – 14 oz can – drained

Fresh frozen peas – 1 cup, thawed

Olive Oil

Basil, dry - 1 TBL

Clam juice – 6 oz

Chili Stuff Chili Mix

Sour Cream – 2 big globs

Parmesan cheese – fresh grated

Kosher salt

Put linguini into a large pot of salted, boiling water. Cook for about 7 minutes

Drain except for just a bit of water and return to pot. It will cook further when added to the shrimp.

While the linguini is cooking heat a large pan to medium and add olive oil.

Sauté the onion until shiny.

Add the tomatoes, basil and Chili Stuff Chili Mix.

After a couple of minutes, add the shrimp and clam juice. As soon as the shrimp turn pink add the peas. After about a minute blend in the sour cream.

Now add the pasta and mix everything together.

Serve with a green salad and fresh crusty bread.