Angel Hair Pasta With Shrimp is preserved from a newspaper clipping in the Seafood section of My Mom's Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- ½ (1-pound) package angel hair pasta, cooked as package directs and drained
- 2 tablespoons bottled lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken-flavor instant bouillon
- ½ to 1 teaspoon dill weed
- ¼ teaspoon pepper
- 1 (2 ½ ounce) jar sliced mushrooms, drained
- 1 clove garlic, finely chopped
- 2 tablespoons olive or vegetable oil
- 1 medium yellow squash, cut into 3-inch strips
- 1 medium zucchini, cut into 3-inch strips
- 3 green onions, cut into 3-inch strips
- 1 pound raw large shrimp, peeled and deveined
- Grated Parmesan cheese
Directions
In 1-cup measure, combine bottled lemon juice, Worcestershire sauce, Italian seasoning, bouillon, dill weed and pepper. Let stand 5 minutes; stir. In large skillet, over medium heat, cook mushrooms and garlic in oil until garlic is tender. Add squash, zucchini and onions; cook and stir 2 minutes. Add shrimp and bouillon mixture; cook and stir 2 minutes longer or until shrimp are pink. In large bowl, toss together hot cooked angel hair and shrimp mixture. Serve immediately with Parmesan cheese. Refrigerate leftovers.
Yield
(Makes 4 servings)
Preservation Notes
The scan shows a newspaper clipping attached to a card, with visible staples, folds, and text showing through the paper. The recipe is retained under the supplied Seafood divider.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
