Spring Summer Meal Solutions #1…Lemon Dill Shrimp Fettuccine

This was so easy and simple to make…I loved adding the Onion Onion to the boiling water with the pasta…and making everything in one pan made easy clean up!!  Hubby even had seconds!

Lemon Dill Shrimp Fettuccine

16 oz. pkg. fettuccine pasta
1½ Tbsp. Onion Onion™ Seasoning
1½ cups half & half
1 packet Lemon Dill Cheese Ball Mix
1 (12-16 oz.) pkg. frozen cooked shrimp, thawed and peeled
1/3 cup grated Parmesan cheese
2 Tbsp. fresh chopped parsley (optional)

Serve tonight: In large saucepan, prepare pasta according to package directions adding Onion Onion™ Seasoning with pasta. Drain into a mesh strainer to catch the Onion Onion™ Seasoning. Set aside.
In same saucepan, warm half & half over medium heat; whisk in Lemon Dill Cheese Ball Mix. Whisk constantly for 1-2 minutes. Stir in pasta; heat until pasta absorbs some of the liquid. Stir in shrimp to warm. Salt and pepper to taste. Sprinkle with Parmesan cheese. Garnish with parsley, if desired. Makes 6 servings. Serve with fresh salad greens.
Freeze for later: Place shrimp in a gallon resealable freezer bag. Combine unopened packet of Lemon Dill Cheese Ball Mix and Onion Onion™ Seasoning in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tips: If using raw shrimp, sauté in oil until no longer pink before adding to pan. Use any remaining half & half if reheating any leftovers.

 

Our Next Groceries:

1½ lbs. boneless skinless chicken breasts, thinly sliced
2 Tbsp. Avocado Oil
1 Tbsp. Onion Onion™ Seasoning
¼ cup Honey Teriyaki Sauce
3 Tbsp. Vidalia® Onion Dressing
12 oz. pkg. classic iceberg lettuce mix
½ cup sliced almonds
2 cups chow mein noodles
6-8 (10-inch) flour tortillas

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