The Doo-Wop Chef - Frankie D!
 

Italian Shrimp & Pasta Toss
(4 servings)
 

1 cup mushroom -- sliced
1/2 cup onion -- chopped
1 teaspoon basil leaves
4 cloves garlic -- finely chopped
2 tablespoons olive oil
1/2 cup water
2 tablespoons lemon juice
2 cubes chicken bouillon
1 pound shrimp -- medium, shelled
1 cup green bell pepper -- chopped
1 each tomato -- seeded & chopped
1 pound linguine -- aldente
2 tablespoons parmesan cheese -- grated

In a large Skillet, cook mushrooms, garlic and basil in oil until tender.
Add water, lemon juice and bouillon; bring to a boil. Reduce heat; add
shrimp and pepper. Simmer uncovered 5 to 8 minutes or until shrimp are pink,
stir in tomato. In a large bowl, toss shrimp mixture with hot linguini and
cheese. Serve with additional cheese if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 658 Calories; 12g Fat (16.7% calories
from fat); 40g Protein; 95g Carbohydrate; 4g Dietary Fiber; 174mg
Cholesterol; 971mg Sodium.

Exchanges: 5 1/2 Grain (Starch); 3 1/2 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.