Cook linguine or angel hair as directed; drain.
Place in large bowl.
Heat large skillet on medium-high heat.
Add tomatoes and cream cheese spread, shrimp.
Cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture well blended.
Add spinach to pasta and toss lightly.
Add shrimp mixture and toss to coat.
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
Cook pasta to al dente and drain.<
Rinse shrimp; pat dry with paper towels.
Cool cooked pasta.
May run cool water over pasta to cool.
Drain well.
In a large bowl combine pasta, shrimp, spinach and tomatoes.
Pour salad dressing over mixture and toss.
Add basil and Romano cheese and toss.
May serve with soup or sandwiches.
o a boil. Cook the pasta uncovered, stirring occasionally, until the
In a small bowl add shrimp, 2 cloves of minced garlic,
Cook pasta according to package directions.
ot, boil water and add pasta. Cook (stirring frequently) until al
o a boil. Add the pasta, and cook for 8 minutes
Cook pasta according to directions --.
Meanwhile:
Saute onions and garlic in oil until tender. Add mushrooms and cook until soft. Add cognac and cook about 2 minutes. Add 1 tbsp flour and stir. Add chicken broth and reduce by 1/2(about 7 minutes). Add salt, heavy cream, tobasco sauce, and spinach, shrimp proscuitto, and mozerella. Simmer 10 minutes or until shrimps are pink.
Pour sauce over pasta and enjoy. Serve with garlic bread.
Place the shrimp and ginger in a bowl.
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Remove tails from shrimp and place in a small
Prepare Three-Step Homemade Pasta; set aside.
In a 4-quart Dutch oven, cook onion in butter over medium heat for 7 minutes or until golden brown, stirring frequently.
Add broth and pepper. Bring to boiling.
Stir in the pasta.
Top with spinach.
Cook, covered, for 1 to 2 minutes more or until spinach and pasta are tender.
To serve, ladle pasta into a bowl.
Top with cheese. Makes 4 main dish servings.