Asparagus And Shrimp with Penne Pasta
Ingredients
Ingredients:
* 1/2 kilo of white and round miki (NOODLES)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions
Palabok:
* 1/4 kilo pork, cut into small cubes
* 1/4 kilo chicken giblets & liver
* 2-3 chicken wings, cut into small pieces
* 1/4 kilo fresh shrimps, shelled
* 2 large onions, quartered
* 3 cloves garlic crushed
* 1 pc. medium sized carrots, round thin slices
* 1/4 kilo cabbage, chopped 1 1/2" squares
* 1/4 kilo cauliflower, break into flowerettes
* 2-3 stalks leeks, chopped 2" long
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
Ingredients
Ingredients
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
6 asparagus spears, cut into 1-inch pieces
1/2 lb. medium cleaned shrimp
1 small red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese
Instructions
Preparation
PREPARE salad dressing mix as directed on envelope.
COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp are pink and vegetables are tender-crisp, stirring occasionally.
MEANWHILE, cook pasta as directed on package; drain. Place in large serving bowl. Add remaining dressing, shrimp mixture and cheese; toss lightly. Serve immediately or refrigerate and serve chilled.
