Shrimp Scampi Fettuccine
with Asparagus and Red Bell Pepper
SEAPAK
8 ounces SeaPak Shrimp Scampi
2 cups fresh asparagus tips (top 4 inches of stalk)
1 cup thinly sliced red bell pepper
2 cups cooked fettuccine
1. Prepare Shrimp Scampi according to the sauté directions on the
package, sautéing for 5 minutes.
2. After 5 minutes of sautéing, add asparagus and red bell pepper.
Continue to sauté the mixture over medium heat for 4-5 minutes.
3. Remove from the heat and toss with cooked fettuccine.
Makes 2 servings.
Brands may vary by region; substitute a similar product.
Coconut Shrimp with Mustard
Balsamic Vinaigrette
MARGARITAVILLE SHRIMP
1/3 cup Dijon mustard
1 1/2 cups prepared balsamic dressing
1 2-pound package Margaritaville Calypso Coconut Shrimp
12 cups blended salad mix
1 pint cherry tomatoes, cut in half
36 snap peas or snow peas (1/3 pound), cut in half
1 1/2 cups diced red and green bell peppers
3/4 cup toasted sliced almonds (optional)
1/3 cup toasted shredded coconut (optional)
1. Mix mustard with balsamic dressing; set aside.
2. Prepare shrimp according to package directions.
3. Place cooked shrimp and vegetables in a large salad bowl and
toss gently with vinaigrette to taste.
4. Sprinkle with almonds and coconut, if desired. Serve immediately.
Makes 6 servings.
Brands may vary by region; substitute a similar product.
