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.