ender, about 5 minutes. Add shrimp and red pepper; continue to
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.
>Lemon Linguine:
Place shrimp in a non-metal
Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
Top the pasta with mixture; add the remaining pesto and toss.
In a large pot of boiling salted water, cook pasta. Drain.
Meanwhile in a large skillet, combine clam juice and wine. Bring to a boil and cook until slightly reduced, about 2 minutes.
Add shrimp, reduce heat to medium low, and cook until shrimp is pink, but still moist.
Stir in pesto and parsley and season to taste with salt and pepper. Spoon over pasta and serve.
Cook and peel shrimp; set aside.
Cut scallops in 1/2.
Start water boiling for pasta.
Mix pesto, sun-dried tomatoes and wine cooler in frying pan; heat thoroughly.
Add scallops and cook until almost done.
Add shrimp until hot.
Cook pasta and drain; put back in same pan.
Pour shrimp and scallop mixture into pasta; mix up, heat and serve.
Makes 2 to 3 servings.
boil. Cook bow-tie pasta at a boil, stirring occasionally
In bowl, mix pesto, thyme, zest, salt, pepper and lemon juice; add shrimp and parsley.
Cook pasta until done.
Add 1/2 cup pasta water to pesto mixture; mix until blended.
Drain pasta; add and toss.
Serves 4.
Contains 562 calories and 27 grams fat.
1. Bring a large pot of lightly salted water to a boil. Add Bow Tie pasta, and cook for 8 to 10 minutes; drain.
2. In a large skillet, melt the butter over medium heat, season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Add Parmesan cheese, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot pasta (or stir in the \"sauce\" with the shrimps).
ater with salt and cook pasta 1 minute less than the
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir
ixed.
Stir in the pesto, and cook for about 5
Boil water for the pasta.
Melt the butter and
Boil linguini, drain and keep warm.
Peel and clean shrimp. (Remove tails).
Melt butter in a large skillet.
Saute mushrooms and garlic in butter until soft.
Mix in the lemongrass pesto, cream, and parmesan cheese until well combined and bubbling.
Add the shrimp; cook until just done. Do not overcook.
Pour the mixture over the warm linguini and serve immediately.
Sprinkle with fresh chopped cilantro, to add color.
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Pesto: Lightly toast the pine nuts