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Shrimp Pasta Extradonaire

Posted by Cindy H French on 04/13/2010

Depending on how many people you want to serve-about a half lb per person of shrimp, then tailor how much of the veggies, etc you add. It’s all relative!

Shrimp- cleaned and deveined

yellow summer squash, cut into small bite size pieces

zucchini squash, cut into small bite size pieces

red and green peppers cut into small bite size pieces

about 1/4 lb sliced mushrooms

half a bunch of green onions sliced thinly

2-3 cloves of garlic, finely chopped or use a garlic press

One jar of Alfredo sauce

white wine to taste

cooked whole wheat pasta-amount depending on how many to serve

Freshly grated parmesan cheese

Saute’  onions, then add garlic and mushrooms, then peppers. Cook until tender. Add squash, cook until tender.

Add Alfredo sauce to the veggies and then add a little white wine to sauce so it is not quite so thick. Again to taste.

When it tastes great, add the shrimp for just 3 minutes, until they turn pink.  Immediately take off of heat.

Serve pasta and then add the shrimp alfredo sauce. Add parmesan cheese.

Can be served with salad and baguette of bread.



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