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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Put 4 ounces of butter in a heated sauté pan then add shrimp,mushrooms, green onions and garlic then sauté until shrimp begins to turn pink.
  2. Add the tomatoes, peppers, lemon seasoning, salt, cayenne and dill and sauté for 1 minute on high then add white wine and blend well.
  3. When the wine has heated lower the fire and add frozen butter and Parmesan cheese and stir.
  4. Fold in pasta and serve immediately.
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