I am not going to bore you with a bunch of details right off the bat. I am going to get to the point. Mixing shrimp and pasta together is a fantastic idea that taste really great! Well, at least in my humble opinion! My daughter has a different take on this. "Yuck, what are these doing in here?" Well, I have to admit. She does have a good point. What are shrimp doing in the pasta? Surely they don't belong. Right? Yes, right. Unless they are made this way. With chicken broth. "What? Chicken Broth you say." It actually makes for a great sauce with the basil, mushrooms, bell peppers, and of course garlic. Trust me, this is not for everyone, but for my taste buds, it is awesome! What is a good review of a recipe without being entirely honest though? Not much. So, with that said, here it is. I can't have this every night. But who would want the same meal over and over again? For those of us who do have choice, this recipe certainly can't be served twice in a row. Leftovers? Blah. Not for me. Speaking of shrimp, I am reminded of the line in the movie: Forest Gump, when Bubba goes through a rambling charade of all the different kinds of shrimp under the sun. Remember them? Something like:

•  Tossed shrimp
• Toasted shrimp
• Battered shrimp
• Long tail shrimp
• and the list goes on

Not sure about the toasted shrimp though. I think I made that up :) Anyway, the author of this recipe, our beloved member Derf (RIP) Forever In Our Kitchen said it well: "I made the mistake of using large prawns, tail on, which was a pain and messy to eat, but they just don't get anymore delicious than these!!" Here's another photo I took with some homemade bread oil dip. If you want a great tasting one off meal with a loaf of French Bread to boot, give this one a try. You just may be surprised.

Linguine with Garlic Shrimp