posted by Sue Freeman 08-17-98 9:48 AM
Shrimp Fettuccine
3 ozs. fettucine
2 cup frozen broccoli, carrots and cauliflower
1 (8 oz.) pkg. shrimp
1 Tbl. margarine
1 Tbl. cornstarch
1\2 tsp. chicken bouillon granules
1\4 tsp. minced garlic
1\8 tsp. lemon pepper seasoning
3\4 cup skim milk
2 Tbl. Parmesan cheese
In a large saucepan, bring 4 cups hot water to boiling. Add pasta and return to a boil. Reduce heat and boil for 8 minutes.
Add shrimp and frozen veggies. Return to a boil and simmer gently for 1 to 3 minutes, until pasta is tender and shrimp are pink. Drain and leave in saucepan.
While pasta and veggies are cooking, in smaller 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 veggies and toss to coat. Top with cheese and garnish with tomato and parsley.
3 servings 291 cal.