Cook garlic cloves slowly in oil. Remove garlic, add remaining ingredients except for shrimp. Bring to low boil, add shrimp. Cook on medium-high for 2 minutes. Serve over pasta.
p).
To make the Pasta Dish: Bring a large pot
br>While the pasta is cooking, toss the shrimp with the Creole
Put shrimp in bowl with a splash
Thaw and shell shrimp.
Heat pot of water for the pasta.
Heat olive oil over med high heat in large fry or saute pan.
Cut tomatoes into four slices each.
Julienne the basil.
Add garlic to oil and saute for 30 secs to 1 min.
Add shrimp.
Cook pasta.
When shrimp are almost opaque (3-4 min), add alfredo sauce.
Add tomatoes and basil.
Drain pasta and add to pan.
Serve at once.
For the lemon oil:
Combine
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.
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.
I. For the Basil Pesto:
First
For Shrimp:
Over medium heat cook
cover chicken. Let soak for a few minutes. Rinse
n mixture at room temperature for 10 to 20 minutes. Broil
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 the dressing, process all ingredients
n Desert Fire Pasta. Yields 2 cups.
For the Pasta: Bring a
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
dd a third of the shrimp, without moving them, cook
Boil the pasta in salted water until it
Preheat oven to 400\u00b0F. Divide oil, garlic and chilies into four 1 cup baking dishes. Place dishes on a baking sheet, cover and bake for 20 mins or until oil is bubbling.
Add shrimp to dishes. Bake, covered, for 10 mins, or until shrimp are tender. Sprinkle with parsley and serve.