Views from a Latah Kitchen Table

Friday, April 21, 2006

Elfo's Special

And now, here’s something we hope you’ll really like. THE FIRST in a series of delectable recipes adapted from the incomparable cookbook “A Treasury of Great Recipes”. The cookbook consists of recipes from restaurants Vincent and Mary Price enjoyed while on their world travels.

Elfo’s Special (Spaghetti with Shrimp and Mushrooms)

Adapted from “A Treasury of Great Recipes” by Vincent Price from Gristanti’s Restaurant in Memphis

8oz. Thin spaghetti-cooked ( I used whole wheat)
¼ C. butter
¼ C. extra vigin olive oil
4 cloves garlic-minced
1 lb. Shrimp-peeled and diced
5 lg.mushrooms-diced
salt and pepper
pecorino romano-grated

Heat butter and olive oil in a large skillet, add garlic, mushrooms,and shrimp.
Cook slowly in hot butter-olive oil for about 5 minutes, add salt and pepper to taste.
Add cooked spaghetti to skillet and toss all together.
Sprinkle with pecorino romano.

Bon Appetite !!

3 Comments:

At 8:38 PM, Blogger Lon said...

this is a great recipe. I heard about it on WKQK in Memphis. Steve Conley talked about it...It's incredible.

 
At 12:11 PM, Anonymous Anonymous said...

you should always say how many people a recipe serves/

 
At 12:12 PM, Anonymous Anonymous said...

you should always say how many people a recipe serves/

 

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