July 7, 2018

Shrimp and Vegetables

Shrimp and Vegetables With Pasta, Capers, and White Wine

Serve this formula with bread sticks, hard bread, or garlic toast.


20 solidified, cooked vast shrimp

2 tablespoons olive oil

1 medium onion, divided and cut into sickles

1 little zucchini, quartered and cut into 1/2″ lumps

1 red pepper, seeded and cut into 1″ strips

1 teaspoon garlic salt

Crisply ground dark pepper to taste

3 tablespoons margarine

4 tablespoons little escapades, depleted

1 glass dry white wine

Parmesan cheddar for decorate


1. Defrost shrimp as indicated by bundle bearings. Evacuate tails and put aside.

2. Coat skillet with olive oil. Swing warmth to medium.

3. Include onion bows and cook until delicate.

4. Include zucchini and red pepper. Cook 5 minutes.

5. Scramble shrimp over vegetable blend. Include pasta and hurl with tongs to join. Swing warmth to low.

6. Season pasta and vegetables with garlic salt, dark pepper, margarine, and escapades.

7. Pour white wine over blend. Cover and stew over low warmth for 5-8 minutes.

8. Spoon into extensive soup bowls. Enhancement generously with Parmesan cheddar. Makes 4 servings.

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