posted by Sue Freeman 01-20-99 7:31 AM
Grilled Shrimp Fettucine with Snap Peas and Asparagus
1 lb. Fresh Fettucine, cooked and drained
1/2 cup vegetable stock
6 to 8 stalks asparasgus
1 1/2 to 2 cups sugar snap peas cut crosswise
5 green onions chopped
1/2 cup chopped parsely
1/4 cup chopped fresh dill
1/4 cup chopped fresh basil
Salt and Pepper to taste
1 tomato diced and seeded
2 tablespoons butter
1 cup fat free milk (evaporated milk is great)
1/2 cup Chevre (goat cheese) (can use Asigo, Parmesean or marscapone instead)
1/2 cup toasted pine nuts (or walnuts or almonds)
36 grilled shrimp
Pour broth into skillet and bring to a boil. Put asparagus, peas and green onions in the broth and cook until just tender. Add in parsley, herbs and 1/2 of the tomato. Cook for one more minute.
Combine butter, milk and cheese. Heat over moderate heat to melt cheese. Once cheese is melted, combine with pasta.
Toss with vegetable mixture. Place on a platter and Garnish with rest of tomato, pine nuts and grilled shrimp.
***** A hint about parsley. It can get too strong. The best way to always handle parsley is to rinse it, chop it and place it in a dish towel (one you are not too fond of) and twist and squeeze and get all the moisture out of it. You will get a lot of fluffy parsley that will last a lot longer than if you just put in the fridge as it is. It gives food a great taste and doesn’t overpower things. It stays greener too.
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