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Trudy’s Shrimp Linguine

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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!!



About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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