posted by Sue Freeman 08-17-98 9:48 AM
Shrimp Fettuccine
3 ozs. fettucine
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; return to boiling. Reduce heat and boil for 8 minutes.
Add shrimp and frozen vegetables. Return to boiling and simmer gently for 1-3 minutes until pasta is tender and shrimp is pink. Drain and leave in saucepan.
While vegetables and pasta are cooking, in a small pan melt margarine and stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add milk and cook until thickened. Cook 2 minutes more. Pour over pasta and vegetables and toss to coat. Top with cheese and garnish with tomatoes and parsley.
(3 servings 291 c.)