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Shrimp And Pasta Skillet Dinner
1 TBSP oil
1 TBSP butter
1 shallot, diced
1/2 C celery in fine dice (1 stalk)
1/2 tsp minced garlic (1 clove)
1 can cream of celery soup, undiluted
1 can chicken broth, undiluted
1/2 C cream
7 oz canned sliced mushrooms, drained
1/4 tsp black pepper
2 C pasta of choice
2 C cooked small shrimps (frozen "salad" shrimp)
1 C frozen peas, defrosted in cold water
Defrost shrimps in cold water, likewise peas. Set aside.
Saute the shallots, garlic and celery in oil and butter; do not brown. Stir
in the soups, cream, pepper, and mushrooms. Bring to a strong simmer and add
the pasta. When the pasta is almost soft, add the peas. Add the shrimps
last, and only allow to heat through or they will toughen. Adjust
seasonings.
I used penne rigate for this, but any shaped pasta should be fine.
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