What You’ll Need: Platinum Small Skillet
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 stalk celery, thinly sliced
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon chopped fresh parsley
- 1 x 10 ounce can cream of shrimp soup
- cup skim milk
- Juice of 1/2 lemon
- 1/2 cup dry white wine, or fish stock
- 1 pound tomato fettuccine
- 1 tablespoon butter
- 1 pound medium shrimp, peeled, divided
- Freshly grated black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
In small skillet over medium heat, preheat oil 2 minutes; saute garlic, onion and celery until onion is glossy. Add basil, oregano and parsley; cook and stir 2 minutes. Transfer to sauce pan; reserve skillet to prepare shrimp.
Stir soup, milk, lemon juice and wine into vegetable mixture in sauce pan over medium heat. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to very low, close control and simmer while cooking shrimp and pasta.
In Dutch oven over medium-high heat, cook noodles according to package directions without adding butter or oil; drain, transfer to heated shallow bowl or deep platter and keep warm.
Meanwhile, in reserved small skillet over medium heat, melt butter. Add shrimp; cook and stir until shrimp turn pink, about 4 minutes. Pour sauce over pasta; sprinkle with freshly-grated pepper and Parmesan cheese.
Arrange shrimp on top; sprinkle with parsley.
Bon Appetite!
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