| From the Dutch Country studios. |
A half-pound of Linguine pasta
1 jar of your favorite Alfredo sauce
2 thick onion slices, diced
4 ounces of sliced mushrooms (half a box)
4 to 6 ounces of small or medium shrimp
(you can get it peeled and quick frozen)
1 jar of your favorite Alfredo sauce
2 thick onion slices, diced
4 ounces of sliced mushrooms (half a box)
4 to 6 ounces of small or medium shrimp
(you can get it peeled and quick frozen)
Boil the pasta until it is al dente (9 to 11 minutes).
Meanwhile, in another sauce pan, boil the diced onion and mushroom
for about five minutes. Then pour them into a strainer to drain.
Put the onion and mushroom back in the saucepan with the Alfredo
sauce, and cook until heated through.
Drain the pasta when ready, and toss it in a pasta bowl with the Alfredo
sauce. Season to taste. Mmm ...
Meanwhile, in another sauce pan, boil the diced onion and mushroom
for about five minutes. Then pour them into a strainer to drain.
Put the onion and mushroom back in the saucepan with the Alfredo
sauce, and cook until heated through.
Drain the pasta when ready, and toss it in a pasta bowl with the Alfredo
sauce. Season to taste. Mmm ...
| The Main Courses Chef presents ... Shrimp Linguine Alfredo at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
