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Fusilli With Pepper And Shrimp

Tummy.Tucker's picture
Ingredients
  Olive oil 1 Teaspoon
  Margarine 1 Teaspoon
  Diced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Yellow bell pepper/Red bell pepper 1⁄2 Medium, seeded and thinly sliced
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Chopped canned italian tomatoes 1 Cup (16 tbs), drained, seeded and chopped
  Dry vermouth 2 Tablespoon
  Chopped fresh basil/1 teaspoon dried 1 Tablespoon
  Shelled deveined small shrimp 5 Ounce
  Pine nuts 1⁄2 Ounce, lightly toasted (Pignolias)
  Half-and-half 2 Tablespoon, blend of milk and cream
  Salt 1 Dash
  Freshly ground pepper To Taste
  Cooked fusilli/Similar macaroni 2 Cup (32 tbs) (Use Hot)
Directions

MAKING
1) In a 9 or 10-inch skillet, saute the onion and garlic in a mixture of oil and margarine over a medium heat for 1 minute.
2) Stir in the bell pepper and mushrooms, saute over a low heat for another 3 to 4 minutes, until the vegetables are soft.
3) Stir in the tomatoes, vermouth and basil, stir occasionally and bring the mixture to a boil.
4) Stir in the shrimp and pangolins, then cook over a medium-high heat for 3 to 5 minutes, until the shrimp turns pink.
5) Turn of the heat, stir in half-and-half, salt and pepper until thoroughly blended.
6) Add the fusilli into the mixture and toss well to thoroughly coat with the sauce.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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