Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTA--------------------------------
8 oz Linguine; fresh or home-made
- do not use dried!

------------------------SHRIMP STOCK-----------------------------
x Shrimp shells legs
1 1/2 c Water; YMMV
1 ea Bay leaf; crush
x Black pepper; fresh ground
1 ea Celery; top leaves, chop

---------------------------SHRIMP--------------------------------
1/2 tb Olive oil; EV
1/2 tb Butter
3/4 lb Fresh large shrimp;
- NOT frozen! peel devein
1/4 lb Mushrooms; slice
4 ea Garlic cloves; mince
2 tb White wine
1/2 ts Salt
1/4 ts Pepper
x Romano; fresh grate
x Parmesian; fresh grate
x Parsley; chop for garnish

---------------------------SAUCE--------------------------------
1/2 tb Olive oil; EV
1/2 tb Butter
1/4 c White onion; minced
1 ea Clove garlic; minced
1/4 ts Oregano; crushed
1/4 ts Thyme; crushed
1 1/2 tb Flour; AP
1/2 ea Bay leaf; crush
2 tb Tomato paste
2 ts Parsley; chop
1 ts White Wine
- Worcestershire Sauce
1 c Shrimp stock
1 tb Marsala
1/2 ts Dijon mustard
1 ts Black pepper; fresh ground
1/4 ts White pepper
1 ds Tabasco
1/4 ts Lemon zest
1 sl Bacon; cook dice =OR=
1 tb Bacos; if you must
x SP; to taste
1 ds Cayenne
1/4 c Black olives; slice

*PASTA Prepare the linguine dough and let rest for one hour before
slicing.

*SHRIMP STOCK Simmer shrimp trimmings in water with spices, covered,
for as long as you can (2 hours minimum). Strain. Add water if
necessary to make 1 cup.

*SAUCE Heat sauce pan, add olive oil and butter. Add onion, garlic,
oregano and thyme; saute' for about a minute. Add flour and stir for
5 minutes over brisk heat, but don't scorch. Add remaining
ingredients (except olives) and stir for 10 minutes, or until
thickened. Add olives and turn heat down as low as it'll go and
simmer for 1/2 hour minimum.

*SHRIMP Heat the oil and butter in a skillet. Add the shrimp,
mushrooms, and garlic; stir to coat with the oil butter. Add the
wine and cook over medium-high heat, stirring often, until the shrimp
are cooked, about 5 minutes. Do =NOT= overcook. Season with salt
and pepper. Add sauce, simmer for 1 minute, then remove from heat and
cover.

Cook linguine al dente; drain but do not rinse.

*ASSEMBLY Place the linguine in a serving bowl. Sprinkle cheeses over
the pasta. Pour the shrimp sauce mixture over the linguine. Garnish
with fresh chopped parsley.

Serve immediately.

KF: 09/22/96

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