o package directions; drain. Return pasta to hot saucepan; cover and
>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe
Put shrimp in bowl with a splash of white wine, fresh lemon juice
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.
Cook pasta until al dente (8-10
In pan over medium heat, combine vinegar, lemon juice, honey, ginger, garlic and soy sauce.
Add shrimp and bring to a boil. Stir for 3 to 5 minutes and remove from heat.
Lift out shrimp with slotted spoon, reserving liquid.
Cover and refrigerate shrimp.
In separate pan, cook fettucine for 15 minutes and drain.
In large bowl, combine pasta, reserved liquid, shrimp, sesame oil, onions and lemon peel.
Mix lightly.
Cover and refrigerate 2 to 3 hours.
COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
Coat a large nonstick skillet with cooking spray.
Add oil and place over medium-high heat until hot.
Add minced garlic and saute 15 seconds.
Add shrimp and saute until pink.
Add peas and carrot.
Saute 1 minute, remove from skillet and set aside.
Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
Stir in shrimp mixture, farfalle, and next 4 ingredients.
Cook 1 minute.
If desired, garnish with chives.
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 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.
Cook pasta in a pot of rapidly
Slowly cook the garlic and lemon zest in the butter and
In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
serving about 1 cup of pasta water. You might not use
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Cook pasta in a large saucepan of
Dry the shrimp by placing them on a
Remove tails from shrimp and place in a small
Cook pasta in large saucepan of boiling
Cook pasta in large saucepan of boiling water until tender; drain.
Meanwhile, halve lime and lemon lengthwise. Thinly slice 1 unpeeled half of each and place in large bowl. Squeeze juice from remaining halves into bowl. Add oil, vinegar, sambal oelek, fish sauce and sugar; mix well.
Add pasta, shrimp, peppers, onion and cilantro; toss gently to combine. Cover; refrigerate 1 hour before serving.