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Basil Shrimp Fettuccine Recipe

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This recipe for Basil Shrimp Fettuccine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Little
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked fettuccine
1/2 c. chopped onion
1/4 c. each chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
1 Tbsp. olive or canola oil
1/4 c. flour
1 can (12 oz) fat-free evaporated milk
1/2 t. salt
1/4 t. white pepper
1/8 t. cayenne pepper
1 pound uncooked shrimp, peeled and deveined
(or you can use cooked)
2 Tbsp. minced fresh basil or 2 tsp. dried basil

Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
You can also add zucchini, onions, and/or a variety of other vegetables. The fat-free evaporated milk tastes fine--you can use regular, also (more calories).

 

 

 

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