Tuesday, February 2, 2010

Lemon Pepper Pasta Piselli with Shrimp

Lemon Pepper Pasta Peselli with Shrimp

1 TB butter
1 TB olive oil
1 lb shrimp, peeled and deveined
3/4 cup frozen peas
1/2 cup onion
1/2 cup whipping cream
3 TB fresh cilantro, chopped
1 pkg Lemon Pepper angel hair
3/4 ts salt

- Cook and drain pasta
- Melt butter with oil in skillet, add shrimp, peas and onion. Cook 3 minutes, stirring frequently.
- Add cream, bring to boil, then reduce heat to simmer until thick (about 3 minutes)
- Stir in cilantro
- Toss pasta with shrimp mixture and salt

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