In a large saucepan or wok, lightly saute the garlic in olive oil.
Do not brown.
Add shrimp and cook 1 minute.
Add sour cream, peas, basil, salt and pepper.
Mix thoroughly.
Do not boil.
Heat through.
Add corkscrew pasta.
Enjoy!
Great hot or cold.
In a large saucepan, lightly saute the garlic in olive oil.
Do not brown.
Add shrimp and cook 1 minute.
Add sour cream, peas, thyme, salt and pepper and mix thoroughly.
When heated through (do not boil), either pour over hot, drained pasta or allow to cool and toss with cool cooked pasta.
Serve with a small green salad with herb vinaigrette dressing.
Serves 3.
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.
ater with salt and cook pasta 1 minute less than the
serving about 1 cup of pasta water. You might not
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss
Thaw shrimp by running cold water over it in a
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Cook pasta as directed on package.
Place shrimp in colander or strainer; rinse briefly with cold water.
Let stand in colander until pasta is cooked.
To drain pasta, pour over shrimp in colander.
Meanwhile, in large bowl, mix remaining ingredients.
Gently stir cooked pasta and shrimp into tomato mixture.
Serve immediately.
Marinate shrimp overnight with 1/4 cup
eat. Immediately add shrimp and garlic; cook until shrimp is pink, 3
Dry the shrimp by placing them on a
ender, save 1 cup of pasta water for use later. I
Drain and rinse under cold water until pasta is slightly cooled.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.
Cook the pasta according to the pack instructions. Drain, rinse in cold water until just cold, then drain again.
Put the lime zest and juice, chilis, oil and sugar in a jug and whisk. Season well, then pour into a bowl with the shrimp, tomatoes, onion and cilantro.
Add the prepared pasta and the salad leaves, toss well and serve.
/2.
Add in shrimp and tomatoes with green chilis