Fettuccine with Lemon Garlic Shrimp

Cheap serpina tablets drugstore europe. INGREDIENTS:

1 (9-ounce) package BUITONIA?A? Fettuccine
3 tablespoons butter or margarine
1/4 cup chopped onion
4 cloves garlic, chopped
1 (14.5-ounce) can chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled , deveined
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS:

MELT butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink.
PREPARE pasta according to package directions.
TOSS pasta with shrimp mixture. Garnish with Parmesan cheese.
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Rocco’s Olive Bread

INGREDIENTS:

8 ounces black olives, drained
1 1/4 cups water
1 1/2 tablespoons butter, softened
1 1/2 tablespoons brown sugar
3/4 teaspoon garlic salt
3 1/4 cups bread flour
2 1/4 teaspoons active dry yeast

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; press Start.

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Campfire Meatballs ‘n Spaghetti Sauce

INGREDIENTS:

1 pound lean ground beef
1/4 cup dry bread crumbs
1 large egg
1/4 cup water
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 medium zucchini, cut lengthwise in half, sliced crosswise 1/2-inch thick
2 cups prepared spaghetti sauce

DIRECTIONS:

Shredded mozzarella or grated Parmesan cheese
Prepared garlic bread or garlicd bread sticks, warmed
In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs.
Tear of four 18 x 12-inch long sheets of heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal.
Place packets on grid over medium ash-covered coals. Grill 20 to 25 minute or until meatball centers are no longer pink and zucchini is tender, turning packets once.
To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread.
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