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Shrimp Fettucini

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  Carrot 1⁄2 Cup (8 tbs), cut into matchstick-thin strips
  Celery 1⁄2 Cup (8 tbs), cut into matchstick-thin strips
  Garlic 2 Clove (10 gm), minced
  Dried dill weed 1⁄2 Teaspoon, crushed
  Condensed creamy onion soup/Dip 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Medium shrimp 1⁄2 Pound, shelled and deveined
  Fettucini 6 Ounce, cooked, drained
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Lemon juice 1 Tablespoon

1. In 3-quart microwave-safe casserole, combine carrot, celery, garlic and dill. Cover with lid; microwave on high 3 minutes or until vegetables are tender- crisp, stirring once during cooking.
2. Stir in soup until smooth. Stir in milk, shrimp, fettucini, Parmesan and lemon juice. Cover; microwave at 50% power 15 minutes or until most shrimp are opaque, stirring twice during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque.

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Shrimp Fettucini Recipe