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Shrimp and Pasta

1 1/2 lb. unpeeled medium fresh Shrimp
1 (12 oz.) package spaghetti
1 Tbsp. Old Bay seasoning
1 cup broccoli flowerets
1 clove garlic, minced
3 Tbsp. olive oil
1 bunch green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can sliced water chestnuts, drained
1/2 cup sour cream
Grated Parmesan cheese


Peel and devein Shrimp; set aside. Cook spaghetti according to package directions, omitting salt and add Old Bay seasoning. Drain and return to Dutch oven; keep warm.


Saute broccoli and garlic in olive oil in a large skillet 3 to 4 minutes. Add green onions; saute 1 minute. Add Shrimp, and cook 4 minutes, stirring constantly. Stir in mushrooms and water chestnuts; cook until thoroughly heated. Stir in sour cream; heat thoroughly, but do not boil. Serve over spaghetti; sprinkle with Parmesan cheese.


Yield: 6 servings



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