From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook the pasta using package directions. Drain and rinse.
Stir-fry the shrimp and green onions in oil in a skillet over high heat for 1-1/2 minutes. Add the tomatoes and bell peppers. Stir-fry until the shrimp turn pink. Add the white wine, olives, parsley, basil and pepper. Spoon over the hot pasta on a serving platter. Sprinkle with Parmesan cheese.
May add additional favorite fresh herbs if desired.
SERVINGS: 4
- 12 to 16 ounces lemon-pepper pasta
- 10 ounces medium peeled shrimp
- 1 bunch green onions, chopped
- Vegetable oil
- 2 tomatoes, chopped
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1/4 cup dry white wine
- 4 ounces black Greek olives
- Chopped fresh parsley and basil to taste
- Ground pepper to taste
- Grated Parmesan cheese
TO PREPARE:
Cook the pasta using package directions. Drain and rinse.
Stir-fry the shrimp and green onions in oil in a skillet over high heat for 1-1/2 minutes. Add the tomatoes and bell peppers. Stir-fry until the shrimp turn pink. Add the white wine, olives, parsley, basil and pepper. Spoon over the hot pasta on a serving platter. Sprinkle with Parmesan cheese.
May add additional favorite fresh herbs if desired.
SERVINGS: 4
