1 1/2 tsp. dill weed
1 tsp. minced garlic
1 tsp. minced onion
1/2 tsp. coarse ground pepper
1/4 tsp. thyme leaves
8 oz. linguine
1 lb. shrimp, peeled and deveined
4 1/2 C. assorted cut-up vegetables (I use broccoli, sliced carrots & red pepper)
1 C. heavy cream
3/4 C. chicken broth
1/2 C. parmesan cheese
2 Tbs. butter
1/2 tsp. salt
Cook pasta in large saucepan as directed on package, adding shrimp and vegetables during the last 3-4 minutes of cooking. Drain well.
Mix remaining ingredients in same saucepan. Bring to a boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp and vegetables; toss gently to coat well. Serve immediately with additional parmesan cheese, if desired.
1 tsp. minced garlic
1 tsp. minced onion
1/2 tsp. coarse ground pepper
1/4 tsp. thyme leaves
8 oz. linguine
1 lb. shrimp, peeled and deveined
4 1/2 C. assorted cut-up vegetables (I use broccoli, sliced carrots & red pepper)
1 C. heavy cream
3/4 C. chicken broth
1/2 C. parmesan cheese
2 Tbs. butter
1/2 tsp. salt
Cook pasta in large saucepan as directed on package, adding shrimp and vegetables during the last 3-4 minutes of cooking. Drain well.
Mix remaining ingredients in same saucepan. Bring to a boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp and vegetables; toss gently to coat well. Serve immediately with additional parmesan cheese, if desired.
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