Parmesan Shrimp And Vegetables With Fettuccine Recipes

PARMESAN SHRIMP AND VEGETABLES WITH FETTUCCINE

Parmesan Shrimp and Vegetables With Fettuccine image

Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.

Provided by Chef1MOM-Connie

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups carrots, sliced diagonally
10 -12 ounces fettuccine pasta
2 cups broccoli florets
2/3 cup margarine or 2/3 cup butter
3 tablespoons flour (heaping tablespoons)
1 1/2 teaspoons salt
1 teaspoon lemon juice
2 cups milk
1/2 cup grated parmesan cheese
1 1/2 lbs steamed large shrimp, shelled and deveined

Steps:

Boil 8 c water in 3 qt saucepan.
Add carrots and fettuccine.
Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
Drain in colander. rinse with hot water and set aside.
In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
Add milk and cook over med heat stirring occasionally to a full boil.
Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
Continue cooking on low until all ingredients are heated through (about 3-4 min).
Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
Serve immediately with a robust glass of wine.

Nutrition Facts : Calories 438.8, Fat 18, SaturatedFat 5.7, Cholesterol 197.8, Sodium 1559.2, Carbohydrate 40.5, Fiber 1.3, Sugar 2.1, Protein 28.5

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