For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
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.
Boil the pasta in salted water until
Marinate the shrimp in the other ingredients until
igh heat to cook the pasta until al dente.
While
ater in large pot for pasta.
Combine broth, garlic and
f water and cook your pasta.
In a Sauce pan
Saute onion and garlic in 2 tablespoons of butter and the olive oil in 2-quart saucepan until tender but not brown.
Add water and instant bouillon, basil, salt and pepper.
Bring to a boil!
Reduce heat.
Simmer for 12 to 15 minutes or until reduced by 2/3rds.
Add shrimp; simmer covered for 5 minutes or until done.
Add pasta and 1/4 cup melted butter.
Add cheese and toss to mix well.
Heat oil in large skillet.
Cook garlic and green onion 30 seconds.
Add shrimp and cook until shrimp turn pink, 3 to 4 minutes.
Sprinkle with lemon juice, salt and pepper.
Add basil, parsley and red pepper.
Meanwhile, cook pasta.
Pour sauce over pasta; toss and serve immediately.
Serves 6.
3 to 4 minutes. Season shrimp with kosher salt and black
Cook pasta according to package directions.
Peel and devein shrimp.
Saute onions, parsley and garlic in butter until tender.
Reduce heat to low. Add shrimp.
Cook, stirring frequently, 3 to 5 minutes. Add water, lemon juice, salt and pepper.
Simmer 3 minutes.
Pour over cooked pasta.
Heat oil and seasonings; add shrimp.
Cook 8 to 10 minutes. Serve over rice or your favorite pasta.
The amount of shrimp used is optional.
Less is better if using fresh pasta.
Pat shrimp dry and set aside.
Place bell pepper in center of a 12-inch microwaveable plate.
Arrange zucchini in an even layer around pepper.
Sprinkle pepper with water and cover with vented plastic wrap.
Microwave on high 5 to 6 minutes or until slightly softened.
Preheat saute' pan medium high and add olive oil and minced garlic but dont let the garlicburn, afer a minuet add the shrimp and cook about two minuets each side. Deglaze the pan with the wine, add lemon juice and reduce by half. Turn OFF the heat and add the chefs butter when melted toss with warm pasta, top with grated parm if desired and serve.
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Remove tails from shrimp and place in a small