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Shrimp with Style
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1 package (9 ounces) refrigerated angel hair pasta
1/2 pound sliced fresh mushrooms
1-1/2 teaspoons minced garlic
1 cup butter, cubed
1 pound uncooked medium shrimp, peeled and deveined
2 packages (3 ounces each) julienned sun-dried tomatoes (not packed in oil)
1 package (2-1/4 ounces) slivered almonds, toasted
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley
3 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute
mushrooms and garlic in butter for 2 minutes. Add shrimp; cook and stir for 5-7
minutes or until shrimp turn pink. Stir in the tomatoes, almonds, feta cheese,
parsley, wine or broth, lemon juice, salt and pepper; cook for 3-5 minutes or
until heated through. Drain pasta and place in a serving bowl; top with shrimp
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |