Shrimp And Vegetables With Fettuccine
|Refrigerated uncooked fettuccine||9 Ounce (1 Package)|
|Uncooked fettuccine||9 Ounce, refrigerated (1 Package)|
|Condensed cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Frozen cauliflower carrots and asparagus||16 Ounce (1 Package)|
|Frozen uncooked medium shrimp||12 Ounce, thawed (1 Package Uncooked)|
|Frozen medium shrimp||12 Ounce, thawed (1 Package Uncooked)|
|Garlic/1/2 teaspoon chopped garlic in oil||1 Clove (5 gm), minced|
|Green onions||3 , cut diagonally into 1-inch pieces|
Cook fettuccine to desired doneness as directed on package.
Drain; rinse with hot water.
Meanwhile, in medium bowl blend all sauce ingredients; set aside.
Heat oil in large skillet over medium-high heat.
Gradually add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables, are almost tender.
Add shrimp and garlic; cook and stir 3 to 4 minutes or until shrimp are light pink and vegetables are crisp-tender.
Reduce heat to low.
Stir in green onions and sauce mixture; cook until thoroughly heated, stirring frequently.
To serve, spoon shrimp mixture over fettuccine.