Shrimp Pasta Bake
I made this last night - it's from the new "Taste of Home" magazine. It is great!
12 ounces uncooked vermacelli 1 medium green pepper, chopped 5 green onions, chopped 6 cloves garlic, minced 6 Tablespoons olive oil (or Smart Balance or other acceptable oil) 2 Tablespoons ww flour 2 pounds deveined peeled, cooked medium shrimp 1 teaspoon celery salt 1/8 teaspoon pepper 1 pound rf velveeta 1 can (10 ounces) diced tomatoes with green chilies, drained 1 can (4 ounces) mushroom stems and pieces, drained 1 Tablespoon grated parmesean cheese Cook vermacelli according to package directions. Meanwhile, in a large skilled, saute the green pepper, onions and garlic in oil until tender. Gradually stir in the flour until blended. Stir in the shripm, celery salt and pepper; cook, uncovered over medium heat 5-6 minutes or until heated through. In a microwave safe bowl, combine the velveeta, tomatoes and mushrooms, Microwave on high 3-4 minutes or until cheese is meleted, stirring occasionally. Add to shrimp mixture. Drain vermacelli, stir into skillet. Pour into a greast 9x13x2 inch baking dish. Sprinkle with the parmesean cheese. Bake, uncovered, at 350 degrees 25-30 minutes or until heated through. Makes 8 servings. Enjoy! |
By the way, I used whole wheat vermacelli - forgot to include it - sorry!
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Did they furnish the nutritional info on the recipe?
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No, sorry, they didn't. I wish they had though.
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