Italian Shrimp and Pasta Toss

Serves: 5
Total Calories: 420


1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon chopped basil leaves
2 tablespoons olive oil
1/2 cup water
2 tablespoons lemon juice
2 teaspoons chicken bouillon
1 pound medium raw shrimp, peeled, deveined
1 cup chopped green bell pepper
1 large tomato, seeded, chopped
8 ounces angel hair pasta, cooked
2 tablespoons grated Parmesan cheese


In large skillet, cook mushrooms, onion, garlic, and basil in oil until tender. Add water, lemon, and bouillon; bring to a boil. Reduce heat; add shrimp and pepper. Simmer, uncovered, 5–8 minutes or until shrimp are pink. Stir in tomato. In large bowl, toss shrimp mixture with hot, drained noodles and cheese. Serve with additional cheese, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 420
Calories from Fat: 87

This Italian Shrimp and Pasta Toss recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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