Fettuccini Primavera
By Gloleigh
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Ingredients
- 2 teaspoons olive oil
- 2 cloves MINCED garlic
- 1/2 CUT IN STRIPS onion
- 1 1/2 cups SLICED * MUSHROOMS
- 1 * SMALL CUT IN THIN STRIPS zucchini
- 1/8 teaspoon CRUSHED basil
- 1/8 teaspoon CRUSHED oregano
- 3/4 cup WARM water
- 1/2 teaspoon * CHICKEN STOCK GRANULES
- 4 ounces CUBED cream cheese
- 10 ounces LARGE, COOKED * SHRIMP (FROZEN)
- 6 ounces HOT, COOKED * FETTUCCINI
- 3 tablespoons GRATED Parmesan cheese
- 2 tablespoons MINCED parsley
- * TO TASTE FRESHLY GROUND black pepper
Details
Preparation
Step 1
HEAT OIL IN A LARGE SKILLET. ADD GARLIC AND ONIONS;
SAUTE OVER MEDIUM HEAT UNTIL ONION IS SOFT.
ADD MUSHROOMS; SAUTE 2 MINUTES; ADD ZUCCHINI AND HERBS; SAUTE 1 MINUTE LONGER.
PUSH MUSHROOMS TO SIDE OF PAN; ADD WATER MIXED WITH CHICKEN STOCK GRANULES; REDUCE HEAT.
ADD CREAM CHEESE; STIR CONSTANTLY UNTIL BLENDED TO MAKE A SMOOTH SAUCE.
ADD SHRIMP; MIX WITH SAUCE AND VEGETABLES UNTIL SAUCE IS SLIGHTLY THICKENED AND SHRIMP IS HEATED THROUGH.
IN A LARGE BOWL, TOSS SHRIMP MIXTURE WITH PASTA ALONG WITH PARMESAN CHEESE, PARSLEY AND PEPPER.
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