LINGUINE WITH SHRIMP
 
 
 Boil linguine.
 In the meantime, heat sauté pan. Add a nob of butter and 3 tbsps olive oil. Add 1 or 2 cloves of crushed garlic. Add 1 minced onion, 4 green onions sliced. Add 1 shredded carrot, 4 dried tomatoes chopped small, 1 to 1½ cups shrimp stock (can use clam juice if so desired), a little bit of red wine, 1 canned chopped tomatoes (Italian style nice), garlic powder, pepper, oregano, onion powder, light seasoned salt, crushed red pepper (2 shakes). Simmer a few minutes. Add 1 lb. Peeled shrimp and fresh parsley. Simmer until shrimp are pink – about 3 minutes. Toss with linguine and serve. Pass the parmesan cheese.
 
 
 All seasonings are added to your liking as far as amounts.
 
 I sauté carrot, onion, celery, chopped tomato, garlic in a bit of butter and olive oil. Add bay leaf and peppercorns, parsley, fresh basil if you have it. Sweat veggies. Add shrimp shells (heads too if you have them). Cover with water. Simmer ½ hour. Strain and use as your stock