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Shrimp Linguine
December 06, 2010

This recipe was delicious!!! I stuck to the recipe as much as I could using the ingredients on hand. I substituted 1 c. 1% milk for the heavy whipping cream (and thickened the sauce with a couple tbs of flour), 2 tbs dried basil instead of 3 tbs fresh, and left out the parsley. I also added 1/2 tsp of red pepper flakes to give it a kick, although I wish I had either used a little less of that or just omitted the black pepper instead, as it was a tad spicy. The sauce turned out super creamy and delicious, not too thick but not too thin. We poured it over whole wheat thin spaghetti and steamed broccoli florets. My fiance and I both loved it and can't wait to make it again!

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