In a medium saucepan melt butter, cream and cheeses. Add garlic powder.
Simmer on very low heat for 5 minutes. Add cooked and drained noodles. If you desire a thinner sauce, add more cream.
Place in serving dishes and add cooked shrimp. Sprinkle with tomato which has been cut into tiny cubes.
Time does not include time for shrimp or noodles.
A pretty dish!
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
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 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.
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.
ow and continue to cook for about 1 hour or until
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.
Saute onions and garlic in butter for 15 minutes.
Add flour; cover and simmer for 15 minutes, stirring frequently.
Add shrimp; stir well.
Cover and cook for 15 minutes, stirring often.
Add cheese, half and half, lemon pepper, salt and pepper.
Cover and cook 15 to 20 minutes.
Cook fettuccine noodles according to package directions.
Drain noodles and blend gently with sauce. Pour into buttered casserole dish.
Cover and bake in preheated 350\u00b0 oven for 15 to 20 minutes.
Cover with Parmesan cheese.
id;
begin boiling water for the fettuccine -- (in a sufficiently large
unce clarified butter.
Add shrimp, rubbed with white pepper and
nions, and garlic.
Saute for 1-2 min or until
Cook fettuccine as directed; set aside.
In a large pot, melt butter and saute onion and bell peppers for 15 minutes.
Add garlic, crab and shrimp and cook for 10 minutes.
Stir in cream and then cheese, stirring gently until cheese is melted.
Stir in fettuccine.
When thoroughly mixed, pour into a 9 x 13-inch dish. Sprinkle with Parmesan cheese.
Cover with foil.
Bake at 350\u00b0 for about 20 minutes.
Add salt and pepper to taste.
Clean and peel the shrimp (I leave the tail intact,
nd start your boiling water for the fettuccine noodles and let them
Cut chicken breasts in halves crosswise, then into 1/2-inch thick strips.
Slice spinach.
Cut mushrooms in quarters.
Prepare fettuccine as label directs; drain.
Keep warm.
Toss chicken, shrimp, sherry, cornstarch, ginger, salt and pepper; set aside.
In saucepan, heat oil over high heat.
Add mushrooms and soy sauce to boil.
Reduce heat.
Add meat mixture; stir quickly.
Simmer for 5 minutes, or until done.
Serve.
eel and de-vein the shrimp.
Fill pasta pot with
o a rolling boil. Cook fettuccine at a boil until tender
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.