Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Saute shrimp and garlic in liquid Butter Buds or fat-free chicken broth until shrimp are pink.
Stir in tomatoes; simmer 5 minutes.
Blend in skim milk, flour and green onions.
Add red pepper now if you are using it.
Sprinkle in Parmesan cheese. Heat until smooth and blended.
Do not boil.
Serve over cooked fettuccine.
Cook fettuccine according to package directions.
Meanwhile, combine soup mix and milk in a sauce pan. Cook and stir over medium heat until smooth.
Add shrimp and broccoli; simmer, uncovered, for 3-5 minutes or until shrimp are pink (do not boil).
Drain pasta; toss with the shrimp mixture. Sprinkle with Parmesan cheese.
In a saucepan, over med.
heat, cook shrimp and basil in oil for 2-3 minutes or until shrimp are pink.
Add wine; cook until most of the wine has evaporated, about 1 minute.
Add pasta sauce; heat through.
Season to taste w/salt and pepper.
Serve shrimp mixture over hot fettuccine.
our the dressing over the shrimp; cover and refrigerate for 20
Cook the fettuccine in salted water with the butter until not quite al dente.
Drain and set aside.
Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
Serve at once.
Cook fettuccine -- Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels; drain, reserving 2 Tsp of fat. In the same skillet, Saute chicken until cooked. Set aside to rest. Add the pasta, tomato sauce, Chilli powder, garlic, and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened. Add cream, chicken & shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese. Yield: 5 servings.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium heat. Saute onion for 1-2 mins. Add garlic and chili. Cook, stirring, for 1-2 mins, until fragrant. Add shrimp and tomatoes. Cook for 2-3 mins, until shrimp begin to turn pink.
Increase heat to high. Add sherry. Cook, stirring, for 30 seconds. Add evaporated milk. Simmer, uncovered, for 2-3 mins, until shrimp and tomatoes are tender. Add dill. Toss with hot pasta.
Serve topped with dill sprigs.
Cook fettuccine according to package instructions.
Clean the shrimp and season with
unce clarified butter.
Add shrimp, rubbed with white pepper and
lend.
Meanwhile, cook the fettuccine in a large pot of
Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
Deglaze pan with wine and let reduce.
Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
Stir in veggie dip, parmesan cheese and paprika and let heat through.
Remove from heat and stir in parsley.
Serve over noodles with some good garlic bread and fresh ground black pepper.
Cook fettuccine according to package directions.
In a saucepan, melt margarine.
Add milk, then slowly stir Parmesan cheese into milk, stirring constantly with a whisk.
Cook on low heat until sauce becomes slightly thick and creamy.
(Stirring an egg white into the sauce is sometimes beneficial to add thickening.)
Add parsley flakes and mushrooms.
Cook until mushrooms are almost done and add shrimp.
When shrimp are heated through, pour sauce over cooked and drained fettuccine noodles. Toss lightly and serve.
killet over medium heat. Add shrimp and garlic; cook and stir
Clean and peel the shrimp (I leave the tail intact,
aute onion.
Add seasoning & shrimp and cook, while stirring, until
Peel and devein shrimp; set aside.
Cook green onions and garlic in a large nonstick skillet coated with cooking spray over medium heat, stirring constantly 1 minute.
Add shrimp; cook, stirring constantly until shrimp turns pink.
Stir in parsley and Alfredo Sauce; add fettuccine.
Toss gently.
Serve immediately. Yield:
6 servings.
aucepan over medium heat. Add shrimp and boil 1 minute or