Shrimp Veggie Pasta

Courtesy Chef Darryl Milling

INGREDIENTS:
-SHRIMP, 16-20 COUNT SIZE (CLEANED & TAIL OFF)
-1 LB  TRI-COLOR VEGETABLE PASTA
-3  .OZ YELLOW SQUASH
-3  .OZ GREEN SQUASH
-3  .OZ RED ONIONS
-3   .OZ ROASTED RED PEPPERS
-3  .OZ BABY BELLA MUSHROOMS
-½ CUP OF WHITE WINE
-2 TBL OLIVE OIL
-1 TSP OLD BAY SEASONING
-1 TSP VEGETABLE SEASONING
-1  TSP PARSLEY

DIRECTIONS:
COOK PASTA AS DIRECTED AND PUT ASIDE
IN SAUCE PAN, ADD OLIVE OIL AND SAUTEE THE VEGETABLES WITH WHITE WINE & BUTTER
ON MEDIUM HEAT FOR 2 MINUTES (ALDENTE)
ADD SHRIMP FOR 1 MINUTE AND SPRINKLE IN THE OLD BAY, VEGETABLE & PARSLEY SEASONINGS.
SHUT OFF HEAT AND POOR VEGETABLE & SHRIMP MIXTURE OVER PASTA. TOSS LIGHTLY AND SERVE IMMEDIATELY.
MAKES 4-6 SERVINGS
 

Contact Us