Shrimp ’n Pasta

Serves: 9
Total Calories: 488


5 pounds shrimp, unpeeled
3/4 cup butter
1/2 cup vegetable oil
1 cup chopped green onions
1 cup chopped white onion
1 1/2 tablespoons minced garlic
1/2 cup chopped parsley
2 teaspoons Konriko Creole Seasoning
2 teaspoons salt
1 teaspoon white pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon thyme
1 1/2 teaspoons black pepper
3/4 teaspoon oregano
3/4 cup white wine
1 cup seafood stock
1 (12-ounce) package fettuccini pasta, cooked and drained


Peel shrimp and butterfly. Place in boiling salted water for 30 seconds; drain. Combine butter and oils in large skillet on medium heat. Add onions, garlic, and parsley; cook, stirring often, until onion is soft. Add seasonings, wine, stock, and shrimp. Cook on low heat for 5 minutes or until shrimp is done. Toss with fettuccine.

Nutritional Facts:

Serves: 9
Total Calories: 488
Calories from Fat: 257

This Shrimp ’n Pasta recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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