posted by Sue Freeman 08-17-98 9:48 AM
3 ozs. fettuccine
2 c. frozen broccoli, carrots and cauliflower
1 8 oz. pkg shrimp
1 T. margarine
1 T. cornstarch
1\2 t. chicken bouillon granules
1\4 t. minced garlic
1\8 t. lemon pepper seasoning
3\4 c. skim milk
2 T. Parmesan cheese
In a large saucepan, bring 4 cups hot water to boiling. Add pasta and return to boiling. Reduce heat and boil for 8 minutes. Add shrimp and frozen veggies. Return to boiling and simmer gently for 1-3 minutes or until pasta is tender and shrimp is pink. Drain and leave in saucepan.
While pasta and veggies are cooking, in a smaller pan, melt margarine and stir in cornstarch, bouillon granulas, garlic, and lemon pepper seasoning. Add milk and cook until thickened. Cook for 2 minutes more.
Pour over pasta and veggies and toss to coat. Top with cheese.
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