"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Shrimp Pasta Toss Recipe

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This recipe for Italian Shrimp Pasta Toss, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked fettuccine
1/4 c. butter
1 c. broccoli flowerets
1 c. sliced carrots
1 c. sliced fresh mushrooms
1/2 cup chopped onion
12 oz. shrimp
1/2 t. finely chopped fresh garlic
1 t. dried basil
1/2 t. salt
1/4 t. coarsely ground pepper
1 1/2 c. (6 oz.) shredded Mozzarella cheese

Directions:
Directions:
Cook fettuccine according to package directions; drain. Melt butter in 10-in. skillet. Add broccoli, carrots, mushrooms, onion, shrimp and garlic. Cook over medium heat, stirring occasionally, until vegetables are crispy tender and shrimp turn pink. Stir in basil, salt and pepper. add fettuccine and cheese. Continue cooking, tossing gently until cheese is melted (2 to 4 minutes).

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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