Put shrimp in bowl with a splash
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice.
Set aside.
Combine shrimp, pasta, green peppers, onion and celery.
Mix dressing with vegetables, pasta and shrimp.
Cover and chill overnight.
The longer it sets, the better the flavor.
In large skillet heat corn oil over medium high heat.
Add shrimp and garlic; saute 2 minutes or until pink.
Remove from heat.
Stir in wine, vinegar, mustard, salt and pepper.
In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions.
Toss gently to coat.
Cover; chill at least 1 hour.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside.
Combine shrimp, pasta, green pepper, onion and celery.
Mix mayonnaise mixture together with pasta and shrimp mixture.
Mix well and refrigerate overnight.
Makes 12 servings, each with 123 calories and 0.7 grams fat.
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Peel & de-vein shrimp.
Saute shrimp in 2T oil from sun
Heat oven to 350 F.Cook pasta according to package directions.Drain.
Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.
Thaw and shell shrimp.
Heat pot of water for the pasta.
Heat olive oil over med high heat in large fry or saute pan.
Cut tomatoes into four slices each.
Julienne the basil.
Add garlic to oil and saute for 30 secs to 1 min.
Add shrimp.
Cook pasta.
When shrimp are almost opaque (3-4 min), add alfredo sauce.
Add tomatoes and basil.
Drain pasta and add to pan.
Serve at once.
Preheat oven to 350 degrees.
In a skillet, saute mushrooms in butter until almost tender.
Add green onion; cook until tender.
Stir in the shrimp and 2 tablespoons Alfredo sauce.
Pour 1/4 cup Alfredo sauce into a greased 8-inch square baking dish.
Fill each pasta shell with 2 tablespoons shrimp mixture.
Place in baking dish.
Pour remaining Alfredo sauce over the shells.
Cover and bake for 20-25 minutes or until bubbly.
Serve with lemon and parsley.
Add remaining garlic and the shrimp on medium high heat, turning
ater with salt and cook pasta 1 minute less than the
easoning, salt, and pepper. Add shrimp and cook for 1 to
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
1. In a large skillet over medium heat saute shrimp in butter until opaque, about 5 minutes.
2. Add onion, celery, bell pepper, and green onion; cook and stir for 2-3 minutes. Reduce heat.
3. Add cream and remaining seasonings.
4. simmer on a very low heat for at least 1 hour. 2 hours if you have the time. (this will allow the flavors to absorb.) Stiring frequently.
4. Add pasta and toss; heat through.
Note: if you need a creamier, Thicker sauce add more Parmesan. Cooks best in a double boiler pot.
Boil the pasta in salted water until it
Dry the shrimp by placing them on a
ender, save 1 cup of pasta water for use later. I
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss
/2.
Add in shrimp and tomatoes with green chilis
about 5 minutes.
Warm alfredo in a small saucepan.