Seafood Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 8 oz | uncooked fettuccine | |
| 1/2 cup | chopped onion | |
| 1/4 cup | each | chopped sweet yellow and red peppers |
| 1 or | 2 | garlic cloves -- minced |
| 2 Tbsp. | olive or canola oil | |
| 1/4 cup | all-purpose flour | |
| 1 can | (12 oz.) fat-free evaporated milk | |
| 1/2 tsp. | salt | |
| 1/4 tsp. | white pepper | |
| 1/8 tsp. | cayenne pepper | |
| 1 pound | uncooked shrimp, peeled and deveined | |
| 2 Tbsp. | minced fresh basil or 2 tsp. dried basil |
Cook pasta according to package directions. Meanwhile, in a nonstick skillet,saute the onion, peppers and garlic in oil until tender. In a small bowl, combineflour and milk until smooth. Add to vegetable mixture. Stir in the seasonings.Bring to a boil; cook and stir for 2 minutes or until thickened.Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimpturn pink. Drain pasta, place in a large bowl. Add shrimp mixture and toss tocoat. Very good. A little spicy.