05-05-2005, 01:17 AM
2 ounces butter or margarine
10 ounces medium shrimp, peeled and de-veined
(with tails cut off)
1/2 ounce garlic purée (the kind you buy in a jar)
1/2 cup mixture of diced onions,
bell peppers and green chiles
2 ounces sliced mushrooms
2 ounces diced tomatoes
1/2 ounce chipotle pepper purée
1/4 ounce steak spice (or fajita spice)
1/2 ounce dried basil
1 cup chicken broth
12 ounces cooked fettuccine
1 ounce grated cheese
Sauté the shrimp in the butter or margarine, for about a minute, or until ALMOST done. Add the remaining ingredients to the pan, except for the broth, fettuccine and the grated cheese.
Cook all the veggies and spices for about 1 minute and THEN add the chicken broth and allow to reduce for a few minutes. Next, add the cooked fettuccine.
Toss together well and serve with grated cheese on top. Garnish with garlic tortilla triangles (instead of garlic bread) and serve.
Serves 2.
10 ounces medium shrimp, peeled and de-veined
(with tails cut off)
1/2 ounce garlic purée (the kind you buy in a jar)
1/2 cup mixture of diced onions,
bell peppers and green chiles
2 ounces sliced mushrooms
2 ounces diced tomatoes
1/2 ounce chipotle pepper purée
1/4 ounce steak spice (or fajita spice)
1/2 ounce dried basil
1 cup chicken broth
12 ounces cooked fettuccine
1 ounce grated cheese
Sauté the shrimp in the butter or margarine, for about a minute, or until ALMOST done. Add the remaining ingredients to the pan, except for the broth, fettuccine and the grated cheese.
Cook all the veggies and spices for about 1 minute and THEN add the chicken broth and allow to reduce for a few minutes. Next, add the cooked fettuccine.
Toss together well and serve with grated cheese on top. Garnish with garlic tortilla triangles (instead of garlic bread) and serve.
Serves 2.