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FareShare Gazette Recipes -- September 2008 - P's


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Pasta Primavera With Shrimp

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* Exported from MasterCook *

Pasta Primavera With Shrimp

Recipe By : Kimberly Wagner, Castle Rock, Colorado
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-09 Sep 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound linguine
1 pound uncooked medium shrimp -- peeled and deveined
2 cups chopped fresh broccoli
1 cup sliced fresh carrots
1 cup fresh green beans -- cut into 2-inch pieces
1 medium zucchini -- or yellow summer squash
cut into 1/4-inch slices
1 medium sweet red pepper -- julienned
2 tablespoons all-purpose flour
1 1/4 cups heavy whipping cream
3/4 cup chicken broth
1/8 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper

In a Dutch oven, cook linguine according to package directions, adding
shrimp and vegetables during the last 4 minutes.

Meanwhile, in a small saucepan, combine the flour, cream and broth until
smooth. Add the Parmesan cheese, salt and pepper. Bring to a boil over
medium heat; cook and stir for 2 minutes or until thickened. Drain linguine
mixture and return to the pan. Add cream sauce and toss to coat.

Yields 6 servings.

Source : "Simple & Delicious - May/June - 2007"
S(Mc Formatting by): "Cookie, augmented by Bobbie"
Start to Finish Time: "0:30"

NOTES : Kimberly added shrimp to a simple, easy primavera and the result
was a timely and fabulous dinner bursting with flavor in every bite.
Kimberly's Pasta Primavera with Shrimp capitalizes on summer's bounty with
five different types of fresh vegetables in a dish that's perfect for
special summer occasions.

Bobbie's Note. I cut this recipe into 1/3 of the recipe for the 2 of us and
next time would cut the pasta down to 1/4 pound rather than 1/3 pound. I
think I'd like to add a few more vegetables, maybe frozen peas. It was very
delicious. I didn't have the whipping cream so I used 1/2 cup of cream of
chicken soup with evaporated skimmed milk and the flour and cheese to make
the right consistency. It worked well.

Contributed to the FareShare Gazette by Bobbie; 1 September 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 484 Calories; 20g Fat (37.8% calories from 
fat); 13g Protein; 62g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 418mg 
Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
3 1/2 Fat.

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