SERVES 6
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
4 cloves garlic, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon black pepper
1 pound linguine, uncooked
1 pound shrimp, uncooked and peeled
2 tablespoons corn starch
Parmesan cheese, shredded
Combine the first eight ingredients in a large skillet and heat through. Begin to cook linguine according to package directions. Add shrimp to citrus garlic mixture and cook 5 minutes until shrimp turn pink. Mix in corn starch. Drain linguine and transfer to serving platter. Top with shrimp and sauce. Sprinkle with Parmesan cheese.
Roy & Kathy Cockfield, Hemingway