At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Shrimp pasta recipe that tastes equally good with chicken or scallops. Quick, versatile, gourmet!
Cook linguine according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt butter in 10-skillet until sizzling; add onion, shrimp, bell pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turns pink (6 to 7 minutes). Stir in tomatoes and basil.
Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.
Dietary Fiber: 3g
This recipe has the perfect balance of ingredients for taste and texture! The best part is that it doesn't take a long time to prepare this delicious meal.
Very good recipe. Everyone loved it. Will add it to my recipe book to make again.
The kids and I loved this one. My kids are 13, 8, and 11 mos. ALL ate it well... though obviously cut up very small for the baby.We made a few changes because we didn't have the perfect ingredients on hand. It made a great "catch all" dish catching our little bits of leftover veggies in the fridge/freezer. We used: * scallops * olive oil instead of butter, I used 2/3 of the amount of butter listed, but would perhaps cut that to 1/2 next time. It didn't need all of the oil. * half the peppers and tomatoes--we used red bell pepper, two small regular tomatoes & added some veggies we had on hand sliced baby portabellas & a little brocolli * onion powder for the onion * "poor man's parmesan" homemade breadcrumbs fried in olive oil and heavily seasoned to replace the parmesan--but we even forgot this at first and it was delicious without. * Oh, one last thing, the linguine noodles were rice noodles. This was great for fructose intolerant people who can't do wheat or onions. Good luck!
I used sea scallops instead of shrimp. I doubled the recipe, but tripled the peppers, adding 1 cup each green pepper, orange pepper and yellow peppers. Everyone liked it alot. A keeper.
We made it twice and put it in a big pot for a party. Everyone loved it. And, we even forgot the parmesan cheese. This is D-lisch!
This is an excellent recipe and fast to make . I often buy the white sauce in a jar to make it really fast in a hurry,but looks like you were in the kitchen for hours preparing it. We have it at least once a month.It's one of my husbands favorites!
Delicious! Loved it. I am so glad I have left overs cause I want to eat it again later. I did not feel heavy and tired after eating this. Usually pasta with cream sauces leave me zonked but this one didn't do that. Yummo!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/467
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Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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