1 T. extra-virgin olive oil
8 scallions, thinly sliced
3 garlic cloves, minced
1 lb. freshwater shrimp, cooked and peeled
2 T. dry white wine
1 T. lemon juice
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried thyme
1/4 tsp. salt
4 c. hot cooked linguine
In a large non-stick skillet, heat oil. Add scallions and
garlic, stirring constantly till softened (2-3 minutes).
Add the next 6 ingredients. Cook, stirring constantly, until
heated through, about 3 minutes. Top linguine with shrimp mixture and serve.
Makes 4 servings.