Ingredients: |
Ingredients: 1 tsp each olive oil and margarine
¼ cup diced onion
1 garlic clove, minced
½ medium yellow or red pepper, seeded and thinly sliced
½ cup sliced mushrooms
1 cup drained canned Italian tomatoes, it calls for seeded and chopped. I used diced and dump them in
2 Tbsps dry vermouth
1 Tbsp chopped fresh basil or 1 tsp dried
5 oz shelled & deveined small shrimp
½ oz pine nuts lightly toasted
2 Tbsp half & half (blend of milk and cream)
Dash each salt and freshly ground pepper
2 cups cooked fusilli or similalr macaroni (hot) I use multi colored noodles
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Directions: |
Directions:In a 9- 10 inch skillet combine oil and margarine and heat over medium heat until margarine is bubbly & hot; add onion & garlic and sauté for 1 min. ( Do not brown the garlic). Reduce heat to low; add bell pepper and mushrooms and sauté until vegetables are soft, 3 to 4 minutes longer. Add tomatoes, vermouth, and basil to skillet and stirring occasionally, bring mixture to a boil; stir in shrimp and pine nuts and cook over medium heat until shrimp turn pink, 3 to 5 mins. Remove skillet from heat and add half & half, salt, and pepper; stir to blend thoroughly. Add fusilli to mixture, toss or stir well to thoroughly coat with the sauce. Serve and enjoy!
This is an updated version of a classic Italian pasta and shrimp dish. One-half cup zucchini or broccoli may be substituted for the bell pepper.
This serves 2, but is easily doubled or tripled. |
This recipe for Fusilli with Pepper and Shrimp is from