Tuscan Shrimp, Bow Ties and Beans
1-3/4 cups water
1 fish bouillon cube
1 6.2-ounce package Florentine beans with bow ties
1 cup broccoli flowerets
2 tbs olive oil (Extra Virgin)
1 cup chopped fresh fennel
1/2 pound medium shrimp, shelled and deveined
1 large garlic clove, minced
1/4 tsp crushed red pepper
Heat water and fish bouillon to a boil. Stir in package contents
(both large pouch and spice packet). return to a boil. Reduce heat
to low; cover and simmer for 10 minutes, stirring occasionally. Stir
in broccoli; cook for five minutes longer.
Meanwhile, in large skillet over medium heat, in hot oil, cook fennel
for five minutes. Add shrimp, garlic and crushed red pepper; cook for
five minutes longer or until shrimp turn pink and are tender, stirring
Stir shrimp mixture into pasta; toss to mix well.
Makes four servings.
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