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ITALIAN STIR-FRY PASTA 6 oz. dry linguini or other thin pasta 1 small green bell pepper, stemmed, seeded and cut in bite-size pieces 1/2 to 1 tsp. dry oregano leaves 1 to 2 Tbsp. butter or margarine Parmesan cheese (to sprinkle on top) 2 Tbsp. olive oil 1 small onion (but in bite-size pieces) 1/4 to 1/2 tsp. crushed dried hot red chilies 18 Chinese pea pods (remove stems and strings) 3/4 lb. tiny cooked shelled shrimp Cook pasta in 1 1/2 quarts boiling water 6 to 8 minutes. In a wok or 10 to 12-inch frying pan over high heat, place oil. When hot, add onion, bell pepper, chilies and oregano. Stir- fry until vegetables are tender-crisp, about 5 minutes. Add pea pods and butter; continue to stir-fry 1 minute. Add shrimp; stir well, remove from heat. Place cooked pasta on platter; spoon hot vegetable-shrimp mixture over top. Sprin- kle Parmesan cheese on top. Serve at once. Serves 2. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |