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Garlic Shrimp Linguine
March 27, 2007

This recipe was absolutely wonderful. I also doubled the ingredients to make more sauce. But WOW, my shrimp were very flavourful and lovely. I used 6 cloves of garlic as well. I would suggest that you don't use pre cooked shrimp. Cooking the shrimp in the sauce takes only minutes and the shrimp absorb the flavour much nicer this way. We also COVERED it with fresh parm! Make this recipe, you will enjoy it! Update: I have cooked this over 10 times now. I still use tons of garlic. And now I add a bunch of cream to it as well. Yes, even more fattening. However, it is delicious this way. The cream helps hold together all of the ingredients so they don't just sink to the bottom. Yummy!

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