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Shrimp Fettuccine Recipe

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This recipe for Shrimp Fettuccine, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Beutler
Added: Sunday, March 1, 2009


3 oz fettuccine
8 oz peeled and deveined fresh shrimp
2 cups loose-pack frozen broccoli, carrots and cauliflower
1 tbsp butter or margarine
1 tbsp cornstarch
1/2 tsp instant chicken bouillon granules
1/4 tsp minced garlic
1/8 tsp lemon pepper
3/4 skim milk
2 tbsp dry white wine
2 tbsp grated Parmesan cheese

In a large saucepan cook pasta in four cups hot water for 8 minutes. Add shrimp and vegetables. Return to boil, then reduce heat. Simmer for 1-3 minutes or till shrimp turn pink. Drain and leave in saucepan. In a small saucepan melt butter. Stir in cornstarch, bouillon, garlic, and lemon pepper. Add milk. Cook and stir until bubbly. Cook 2 minutes more. Stir in wine. Pour over pasta mixture. Toss to combine. Top with Parmesan. If desired, garnish with tomatoes and parsley. Makes 3 servings.




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