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Shrimp Fettuccine-Milano


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  • 4 oz spinach or egg fettuccine
  • 1/2 lb medium shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 can Chunky Pasta Style Stewed Tomatoes
  • 1/2 cup shipping cream
  • 1/4 cup sliced green onions
  • salt and pepper to taste



Step 1

Cook fettuccine and drain. Saute shrimp with garlic in oil until shrimp are pink. Stir in tomatoes and simmer 5 mins. Blend in cream and green onions, heat thoroughly but do not boil. Add salt and pepper to taste. Serve hot over cooked pasta


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