| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Italian, Shellfish, Pasta, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Tomatoes, peeled and chopped |
| 1/2 |
c |
Water |
| 1/4 |
c |
Onion, chopped |
| 2 |
tb |
Snipped fresh basil or dried basil, crushed |
|
|
Pepper |
| 1 |
lb |
Fresh or frozen shrimp cooked, shelled, deveined |
| 1/3 |
c |
Grated parmesan cheese |
| 1 |
c |
Mushrooms, sliced |
| 1/3 |
c |
Tomato paste |
| 1/4 |
c |
Snipped parsley |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Fresh asparagus |
| 12 |
oz |
Hot cooked fettuccine |
INSTRUCTIONS
In medium saucepan, combine tomatoes, mushrooms, water, tomato paste,
onion, parsley, basil, sugar, salt, pepper, and garlic. Boil gently,
uncovered about 20 minutes, stirring occasionally. Add the shrimp, heat
through.
Meanwhile, cook the asparagus, covered, in a small amount of boiling water
about 3 minutes, drain. Arrange fettuccine, shrimp mixture and asparagus on
plates. Sprinkle with Parmesan.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
01, 1998
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