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  • 1 can chicken broth
  • ¼ C. dry white wine
  • 1 lb. med. shrimp shelled/veined
  • 1 C. Broccoli florets
  • ½ C. sweet red pepper cut in strips
  • ½ C. green onion cut in strips
  • 1 ½ tsp. dried basil
  • ¼ tsp. crushed red pepper
  • ½ tsp. salt 1 C. half & half
  • ¼ C. grated parmesan cheese
  • 1 Clove garlic
  • 2 Tbsp. Corn Starch
  • Pasta...any kind



Step 1

In large skillet bring broth & wine to boil over high heat. Add shrimp, broccoli, peppers, onions, garlic, basil, dried red pepper and salt. Stirring occasionally. Cook uncovered 2-3 minutes or just until shrimp turn pink and vegies are tender. In a small bowl stir corn starch and half and half until smooth. Add to skillet. Stir constantly; bring to a boil over medium heat and boil for 1 minute. Remove from heat. Stir in Parmesan cheese. Spoon over pasta and toss before serving. Excellent!!

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