16 oz. linguine 4 T garlic
¼ cup butter 2 lb. shrimp, peeled
2 lemons & lemon juice Half & Half
Prepare linguine according to package.
Saute 4 T garlic in the butter until soft. Add peeled and deveined shrimp and cook until pink. Stir in the zest of 2 lemons (about 3-4Tablespoons) & ¼cup lemon juice. Season with Tony’s.
Mix drained linguine with shrimp and continue to cook over low heat. Stir in 1 cup of half & half until a thick sauce forms. Serves 6. Enjoy!!