It doesn't take too much to make fresh green beans and shrimp taste terrific together. Get out gingerroot and a lemon and let's get started.
What You Need
Original recipe yields 4 servings
1 lb. cleaned medium shrimp
1/2 lb. green beans, trimmed, cut into 2-inch lengths
1 Tbsp. minced peeled gingerroot
2 tsp. grated lemon zest
1 red chili pepper, seeded, finely chopped
2 Tbsp. butter or margarine
6 oz. VELVEETA®, cut up
2 Tbsp. milk
6 oz. angel hair pasta, cooked, drained
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Let's Make It
Cook and stir shrimp, beans, gingerroot, lemon zest and peppers in butter in large skillet on medium heat 3 to 5 min. or until shrimp turn pink. Reduce heat to low.
Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently.
Spoon over the hot pasta.
Fresh shrimp should feel firm and smell fresh, not fishy. Store in refrigerator up to 2 days or freeze for longer storage.
For perfect pasta that's cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it's tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.