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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. Cathy Carroll of Grayson, Louisiana Ingredients:
8 ounces uncooked fettuccine |
1/2 cup chopped onion |
1/4 cup each chopped sweet yellow and red pepper |
1 to 2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup king arthur unbleached all-purpose flour |
1 can (12 ounces) fat-free evaporated milk |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
1 pound uncooked shrimp, peeled and deveined |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Yield: 6 servings.
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