Ingredients
3 scallions, chopped
2/3 cup parsley, chopped
2 tomatoes, chopped
1 tablespoon GOLDEN BLOSSOM HONEY
1/3 cup Parmesan cheese, grated
6 tablespoons olive oil
3/4 pound medium shrimp, uncooked
3 garlic cloves, chopped
2 tablespoon lemon juice
1 pound linguine
1/3 cup Kalamata olives, pitted and chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a bowl toss together scallions, parsley and tomatoes. Mix in honey, Parmesan and 4 Tablespoons of olive oil. Set aside.
Shell and devein shrimp, leaving tails intact. Rinse thoroughly in cold water.
Sauté garlic and shrimp with remaining olive oil until shrimp turn pink, about 3 minutes. Remove from heat. Stir in lemon juice.
Cook linguine. Reheat shrimp with olives for about 1 minute. Drain linguine. Toss together pasta, sauce and shrimp. Serve sprinkled with Parmesan cheese.
Serves: 4
Shell and devein shrimp, leaving tails intact. Rinse thoroughly in cold water.
Sauté garlic and shrimp with remaining olive oil until shrimp turn pink, about 3 minutes. Remove from heat. Stir in lemon juice.
Cook linguine. Reheat shrimp with olives for about 1 minute. Drain linguine. Toss together pasta, sauce and shrimp. Serve sprinkled with Parmesan cheese.
Serves: 4
