Tuscan Shrimp, Bow Ties and Beans
	
	1-3/4 cups water
	1 fish bouillon cube
	1 6.2-ounce package Florentine beans with bow ties
	1 cup broccoli flowerets
	2 tbs olive oil (Extra Virgin)
	1 cup chopped fresh fennel
	1/2 pound medium shrimp, shelled and deveined
	1 large garlic clove, minced
	1/4 tsp crushed red pepper
	
	Heat water and fish bouillon to a boil. Stir in package contents 
	(both large pouch and spice packet). return to a boil. Reduce heat 
	to low; cover and simmer for 10 minutes, stirring occasionally. Stir 
	in broccoli; cook for five minutes longer.
	
	Meanwhile, in large skillet over medium heat, in hot oil, cook fennel 
	for five minutes. Add shrimp, garlic and crushed red pepper; cook for 
	five minutes longer or until shrimp turn pink and are tender, stirring 
	occasionally.
	
	Stir shrimp mixture into pasta; toss to mix well.
	
	Makes four servings.

	
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