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Full Online Book HomeLearning KitchenLow_fat - Shrimp Fettuccine
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Low_fat - Shrimp Fettuccine Post by :Kommandant Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1478

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

Low_fat - Shrimp Fettuccine

3 ozs. fettucine
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; return to boiling. Reduce heat and boil for 8 minutes.

Add shrimp and frozen vegetables. Return to boiling and simmer gently for 1-3 minutes until pasta is tender and shrimp is pink. Drain and leave in saucepan.

While vegetables and pasta are cooking, in a small pan melt margarine and stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add milk and cook until thickened. Cook 2 minutes more. Pour over pasta and vegetables and toss to coat. Top with cheese and garnish with tomatoes and parsley.

(3 servings 291 c.)


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