Ingredients
1/2 pound linguine
1/4 cup grated Italian cheese
1/3 cup fresh parsley leaves
1 tomato
1 teaspoon GOLDEN BLOSSOM HONEY
5 Tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
3/4 pound medium shrimp, uncooked
3 cloves garlic, chopped
2 Tablespoons lemon juice
2 scallions
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Chop scallions, parsley and tomato. Combine in a bowl with honey, 2 Tablespoons olive oil and Parmesan cheese. Shell and devein shrimp. Wash under cold water. Sauté garlic with shrimp in remaining 3 Tablespoons of olive oil for 2 minutes. Shrimp will turn pink when done. Remove from heat. Stir in lemon juice. Cook linguine until just al dente. Reheat shrimp, add to pasta along with tomato mixture. Toss until well coated. Sprinkle with grated Italian cheese. Serves 2.
