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	* Exported from MasterCook * Italian Shrimp and Pasta Toss Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sliced fresh mushrooms 1/2 cup onion -- chopped 2 cloves garlic -- finely chopped 1 teaspoon basil 2 tablespoons olive oil 1/2 cup water -- or a little more 2 tablespoons fresh lemon juice 2 teaspoons chicken flavor bouillon cubes 1 pound medium shrimp -- peeled and deveined 1 cup green pepper -- chopped 1 large tomato -- seeded and chopped 8 ounces broad egg noodles -- or linguine cooked as directed 2 tablespoons grated Parmesan cheese -- or Fat Free In large skillet, cook mushrooms, onion, garlic and basil in oil until tender. Add water, lemon juice and bouillon. Bring to a boil. Reduce heat. Add shrimp and peppers. Simmer, uncovered for 5-8 minutes or until shrimp are pink. Stir in tomato. In large bowl (or do right in pan, if serving on plates) mix shrimp, noodles and cheese. Serve with more cheese. Refrigerate leftovers. Source : "Penn. Dutch Brand Noodles recipe" S(MC formatting by): "bobbi744@home.com" NOTES : This is delicious! I cut the recipe in half which was very easy to do. Contributed to the FareShare Gazette by Bobbie; 19 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 12g Fat (24.8% calories from fat); 33g Protein; 49g Carbohydrate; 3g Dietary Fiber; 228mg Cholesterol; 233mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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