Ingredients:

• 3 tbsp Olive oil
• 1 pound Shrimp, large, peeled and deveined
• 2 tsp garlic, minced
• 3 tbsp Basil, fresh, chopped
• 3 tbsp Butter
• 1 pound Linguine (preferably fresh)
• Grated Asiago cheese (as desired)

How to:

• Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the water.
• Cook the linguine for 7-8 minutes (al dente), stirring every minute.
• While the linguine is cooking, heat a large skillet with remaining olive oil.
• When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
• Add the garlic and the basil to the saute and cook an additional 2-3 minutes.
• Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
• Serve immediately and garnish with the Asiago cheese as desired!

Shrimp Linguine with Basil Garlic Butter

Recipe from: http://www.professionalrecipes.com/recipes/pasta/shrimp_linguine_basilgarlic_butter.html

• flour
• salt
• pepper
• beef tenderloin
• 1 cut clove garlic
• butter or margarine
• chopped onions
• 1/4 cup water
• 1 pack chicken soup
• sliced mushrooms
• 1 cup commercial sour cream
• snipped parsley, chives, or dill

How to:

• Combine flour salt, pepper
• Trim fat from meat
• Rub both sides of meat with garlic
• Shake meat in plastic packet with flour, salt and pepper mix
• Cut meat into strips
• Brown meat strips in pan, turning often
• Add onions and sauté till golden
• Add water and stir
• Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender – about 20 min.
• Just before serving, stir in sour cream; heat, but do not boil
• Sprinkle with parsley
• Serve with brown and wild rice,  tagliatelle, or mashed potatoes.

Beef Stroganoff