Shrimp Fettucini Recipe
Ingredients
| 1/2 cup carrot cut into matchstick-thin strips | ||
| 1/2 cup celery cut into matchstick-thin strips | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/2 teaspoon dried dill weed, crushed | ||
| Onion | 1 Can (10oz), condensed | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 pound medium shrimp, shelled and deveined | ||
| 6 ounces fettucini, cooked and drained | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Lemon juice | 1 Tablespoon | |
Directions
1. In 3-quart microwave-safe casserole, combine carrot, celery, garlic and dill. Cover with lid; microwave on high 3 minutes or until vegetables are tender- crisp, stirring once during cooking.
2. Stir in soup until smooth. Stir in milk, shrimp, fettucini, Parmesan and lemon juice. Cover; microwave at 50% power 15 minutes or until most shrimp are opaque, stirring twice during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque.
2. Stir in soup until smooth. Stir in milk, shrimp, fettucini, Parmesan and lemon juice. Cover; microwave at 50% power 15 minutes or until most shrimp are opaque, stirring twice during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque.
Chef
