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Fishandseafood - Shrimp Fettuccine Post by :baldeggs Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2921

Click below to download : Fishandseafood - Shrimp Fettuccine (Format : PDF)

Fishandseafood - Shrimp Fettuccine

3 ozs. fettuccine
2 c. frozen broccoli, carrots and cauliflower
1 8 oz. pkg shrimp
1 T. margarine
1 T. cornstarch
12 t. chicken bouillon granules
14 t. minced garlic
18 t. lemon pepper seasoning
34 c. skim milk
2 T. Parmesan cheese

In a large saucepan, bring 4 cups hot water to boiling. Add pasta and return to boiling. Reduce heat and boil for 8 minutes. Add shrimp and frozen veggies. Return to boiling and simmer gently for 1-3 minutes or until pasta is tender and shrimp is pink. Drain and leave in saucepan.

While pasta and veggies are cooking, in a smaller pan, melt margarine and stir in cornstarch, bouillon granulas, garlic, and lemon pepper seasoning. Add milk and cook until thickened. Cook for 2 minutes more.

Pour over pasta and veggies and toss to coat. Top with cheese.

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Fishandseafood - Shrimp -  Shrimp Fettuccine By Mom2ty Fishandseafood - Shrimp - Shrimp Fettuccine By Mom2ty

Fishandseafood - Shrimp -  Shrimp Fettuccine By Mom2ty
L T. plus 1 t. margarine 1 c. sliced mushrooms 1 garlic clove, minced 1 c. shrimp, peeled, deveined l egg 1/4 c. part-skim Riccota cheese 1/2 c. skim milk 2 oz. Grated Parmesan cheese Dash each salt & pepper 2 c. cooked fettuccine (hot) 2 T. chopped fresh parsley In 12" skillet, heat margarine until bubbly and hot; add mushrooms and garlic; saute briefly, about 2 min. Stir in shrimp, cook until pink; set aside. In small bowl, combine egg and ricotta cheese; stir to combine. Sprinkle with salt and pepper; add to skillet, stirring constantly. Bring to a slow

Fishandseafood - Shrimp Etouffee Fishandseafood - Shrimp Etouffee

Fishandseafood - Shrimp Etouffee
5 tablespoons butterCajun Connection's Etouffe Mix2 cups water1 pound seafood/meat (shrimp, crawfish, chicken, or turkey) Melt 5 tablespoons of butter in a pan and add Cajun Connection's Etouffee Mix and stir over low heat until mix is medium brown in color. Add 2 cups of water and 1 lb. seafood/meat (shrimp, crawfish, chicken, or turkey). Cover and bring to a boil while stirring often. When mixture comes to a boil, reduce to low heat and cook for 15