Butterfly Shrimp
From dixiediner 16 years ago
- 20 minutes to make
- Serves 4
Fresh, cooked shrimp may be substituted. Adjust tarragon to taste.
Ingredients
- 2 cups small butterfly pasta shopping list
- 1 tablespoon olive oil shopping list
- 2 cloves garlic, mined shopping list
- 1/2 cup sliced green bell pepper shopping list
- 1/2 cup sliced red bell pepper shopping list
- 1 tablespoon snipped fresh or shopping list
- 1 teaspoon dried tarragon shopping list
- 1/8 teaspoon freshly ground pepper shopping list
- 1 teaspoon finely grated lemon zest shopping list
- 1/2 cup evaporated milk shopping list
- 1/4 cup basic tartar sauce shopping list
- 1/3 cup grated parmesan cheese shopping list
- 2 (4 1/2-ounce) cans tiny shrimp shopping list
How to make it
- Cook pasta according to package directions.
- Meanwhile, heat olive oil in heavy pan or skillet. Sauté garlic, green bell pepper and red bell pepper for 2 minutes, or until peppers are crisp-tender. Add tarragon, pepper and lemon zest.
- Drain pasta. Return to pan. Stir in evaporated milk, tartar sauce, cheese, garlic mixture and shrimp. Cook over medium heat until bubbly. Serve immediately. Garnish with fresh tarragon, if desired.
People Who Like This Dish 5
- brianna CA
- cheryilyn Salem, OR
- jakartainflames Jakarta, Indonesia
- clbacon Birmingham, AL
- hayleesgrandma Waldron, AR
- hoosiermom68 Merrillville, IN
- dixiediner MS
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
yummmmmmm ;)
hayleesgrandma
in Waldron loved it
-
This sounds incredible. Can't wait to try it. '5' from me
brianna
in loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "