From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


Join the Discussion
comments powered by Disqus