Shrimp and Vegetable Pasta

Shrimp and Vegetable Pasta

1 lb peeled & deveined shrimp (med)
1 bag of frozen
broccoli, cauliflower, carrot mix
2 cloves fresh garlic, minced
1 stick margarine
1 tsp. Italian seasoning mix
1 med onion, sliced
1 tsp. season salt
1 cup cheddar cheese
1 lb of your favorite shaped noodle

Put your pot of water on to boil for the noodles. While you are waiting for the
water to boil, put all ingredients, except the cheddar cheese, in a large
skillet. Cover, and cook on medium heat until the shrimp is done and the
vegetables are crisp tender. There should be a fair amount of broth in the pan.
Do not add any water. Turn off shrimp and vegetables and wait for your noodles
to get done.

Drain and rinse noodles. Put back into pot. Pour shrimp and vegetable mix over
noodles and stir well. Sprinkle cheddar cheese over top and let melt. Then, stir
in cheese and serve. Recipe takes 45 minutes to make.

This sounds good, but the only way I’ll ever make this is if there are a lot of other people here to eat it. Normally I’m into just plain old steamed shrimp, but you just tossed pasta AND a whole cup of cheddar cheese into this…hot, melted cheese!
Guess it’s time to invite some people over! Thanks! (I think).

3 tbsp. olive oil
Splash of white wine
3 cloves garlic
3/4 c. chicken broth
1 lb. vegetables (zucchini, broccoli, carrots, onion, red pepper, etc.)
1 1/2 lb. shrimp, cleaned
Salt & pepper
2 tbsp. cream cheese
Pinch of oregano
Bow tie or shell pasta

Boil water, cook pasta. Saute garlic slices in olive oil. Add vegetables. Add shrimp. Cook until shrimp curl. Add wine, broth and salt and pepper. Let simmer until veggies are done. Stir cream cheese and oregano into drained pasta. Serve vegetables and shrimp mixture over pasta.