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Shrimp Fettuccine Recipe

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This recipe for Shrimp Fettuccine is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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