Fusilli with Pepper and Shrimp Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Margarine | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm) | |
| Yellow or red bell pepper - 1/2, medium , seeded and thinly sliced | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Italian tomatoes | 1 Cup (16 tbs), drained | |
| Dry vermouth | 2 Tablespoon | |
| Basil | 1 Tablespoon, dried | |
| Shrimp | 5 Ounce | |
| Pine nuts | 1/2 Ounce, toasted | |
| Half-and-half | 2 Tablespoon | |
| Salt | 1 Dash | |
| Pepper | 1 To taste | |
| Macaroni | 2 Cup (16 tbs) | |
Directions
MAKING
1) In a 9 or 10-inch skillet, saute the onion and garlic in a mixture of oil and margarine over a medium heat for 1 minute.
2) Stir in the bell pepper and mushrooms, saute over a low heat for another 3 to 4 minutes, until the vegetables are soft.
3) Stir in the tomatoes, vermouth and basil, stir occasionally and bring the mixture to a boil.
4) Stir in the shrimp and pangolins, then cook over a medium-high heat for 3 to 5 minutes, until the shrimp turns pink.
5) Turn of the heat, stir in half-and-half, salt and pepper until thoroughly blended.
6) Add the fusilli into the mixture and toss well to thoroughly coat with the sauce.
SERVING
7) Serve immediately on individual serving plates.
1) In a 9 or 10-inch skillet, saute the onion and garlic in a mixture of oil and margarine over a medium heat for 1 minute.
2) Stir in the bell pepper and mushrooms, saute over a low heat for another 3 to 4 minutes, until the vegetables are soft.
3) Stir in the tomatoes, vermouth and basil, stir occasionally and bring the mixture to a boil.
4) Stir in the shrimp and pangolins, then cook over a medium-high heat for 3 to 5 minutes, until the shrimp turns pink.
5) Turn of the heat, stir in half-and-half, salt and pepper until thoroughly blended.
6) Add the fusilli into the mixture and toss well to thoroughly coat with the sauce.
SERVING
7) Serve immediately on individual serving plates.
Chef
