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Parmesan Shrimp and Vegetables With Fettuccine

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“Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil 8 c water in 3 qt saucepan.
  2. Add carrots and fettuccine.
  3. Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
  4. Drain in colander. rinse with hot water and set aside.
  5. In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
  6. Add milk and cook over med heat stirring occasionally to a full boil.
  7. Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
  8. Continue cooking on low until all ingredients are heated through (about 3-4 min).
  9. Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
  10. Serve immediately with a robust glass of wine.

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