Marinate the shrimp in the other ingredients until
Add remaining garlic and the shrimp on medium high heat, turning
nstructions. I used Simply Organic Alfredo. Warm the milk and butter
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.
oiling the water for the pasta.
Melt butter in a
Peel & de-vein shrimp.
Saute shrimp in 2T oil from sun
Start the pasta boiling. Peel the shrimp and devein them if you
il to a boil. Add pasta a stir with fork to
In a large skillet over med-high heat, heat olive oil for 1 minute then add shrimp and chicken and shrimp seasoning. Continue cooking for about 3 minutes until the shrimp are pink.
Cook penne pasta as per package directions; add frozen vegetables to the same pot 5 minutes before pasta is done.
In a large bowl, mix the strained pasta and veggies, with the shrimp and Alfredo sauce.
Sprinkle cayenne pepper on top.
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.
br>Toss the alfredo sauce over your whole wheat pasta and add
Boil the pasta in salted water until
Get your pasta water boiling and add a
inutes. Add the asparagus and shrimp, with light salt and pepper
Add shrimp to alfredo sauce and heat on medium.
If adding vegetable add now.
Pour over cooked pasta, Stir and serve with Parmesan cheese.
Cook fettuccini according to package directions.
Meanwhile, in a large skillet, saute the peas, red pepper, carrots, and garlic in 2 tablespoons of the oil until tender. Remove from skillet.
Add remaining oil to skillet and saute shrimp until pink in color.
Return vegetables to skillet; mix well.
Drain pasta.
Place pasta on serving dishes, drizzle with Aflredo sauce, and top with shrimp mixture.
ackage. Meanwhile, thaw the frozen shrimp in a colander using cold