Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fettucini |
| 1 large | Avocado |
| 1 can | Artichoke hearts, marinate |
| 1 large | Tomato, dice |
| 2 \N | Garlic cloves, mince |
| 2 tablespoons | Olive oil |
| 2 \N | Green onions thin slice |
| ½ pounds | Shrimp; cook, or |
| 2 cans | Sm cocktail shrimp |
| 2 tablespoons | Parmesan cheese |
Cook fettucini al dente. Toss well with remaining ingredients, except Parmesan cheese. Top with Parmesan just before serving. Chopped fresh basil, sesame seeds or cilantro are nice additions if you like. It's good served warm or chilled.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...
on Mar 25, 1997