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Mardi Gras Scampi



60 peeled and de-veined 21-25 count shrimp, tail on

4 oz. butter

10 mushrooms sliced

2 bunches green onions sliced

5 tbsp garlic

5 tomatoes wedged

3 Golden bell peppers, julienne

3 red bell peppers, julienne

1/2 c. lemon pepper seasoning

5 c. white wine

salt, red pepper, dill

10 tbsp butter, frozen

5 tbsp grated Parmesan cheese

30 oz cooked pasta- angel hair, cappelini, fettucini

This is a fast sauté item. Put the first 4 oz butter in a heated sauté pan or rondo. Add

shrimp, mushrooms, green onions, and garlic, then sauté. When the shrimp begin to turn

pink, add the tomatoes, both peppers, lemon seasoning, other seasoning, and sauté for 1

minute on high. Add white wine and blend together. When the wine has heated, lower the

fire, add frozen butter, Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 ,

serve immediately.

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