Fresh Recipe: Shrimp and Broccoli Alfredo

This week for Fresh Tip Tuesday I made a quick and simple Shrimp and Broccoli Alfredo in less than 15 mins!!  Microwave cooking is (as we like to prove, one party at a time) fast, energy efficient, easy and—yes!—actually delicious. And it just keeps getting better. The 4 in 1 MultiCooker gives you the ability to cook pasta, potatoes or other veggies in water inside the base/water reservoir (using microwaves), while foods in the shielded and shallow colanders stacked above are cooked with only the rising steam.  Go on! Schedule your party today to earn yours for FREE!!

 

Shrimp and Broccoli Alfredo

1 lb. fresh shrimp, peeled and deveined
Salt and pepper, to taste
½ lb. farfalle pasta
½ tsp. salt
2 cups broccoli florets (I like to use frozen, but you can use fresh as well)
1 jar of your favorite Alfredo Sauce

1. Add farfalle pasta and ½ tsp. of the salt to the Base of the Smart Multi-Cooker.
2. Add 3-4 cups water to reach the indent in the Base of the Smart Multi-Cooker Base.
3. Place broccoli in the Shielded Colander and season with salt and pepper and place inside Base, (without removing pasta).
4. Place shrimp in the Shallow Colander, place on top of Large Shielded Colander, place Shielded Cover on and microwave on high power for 15 minutes, or until pasta is al dente or cooked to desired doneness.
5. Drain pasta, add the sauce to the pasta, add the shrimp and broccoli, stir. Garnish with parmesan cheese and parsley. Serve warm.

 

Enjoy!

Corinne Brown

 

 

 

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Fresh Recipe: Fiesta Gazpacho

Fiesta GazpachoIf you saw me this last week on WBTV you would know that tomatoes are in full swing and this simple and yummy Fiesta Gazpacho Recipe is perfect for all your local farmer’s market finds.

Fiesta Gazpacho is one of the recipes I share at our Passport to Flavor Tupperware Theme Parties. I had already known that tomatoes are full of vitamins, minerals and antioxidants. In fact, they are said to be more beneficial to your health than apples!   But after reading an article on the Huffington Post, I found they also can do more for your skin when sliced open. Check out their article to find out more about these 7 benefits and please enjoy the recipe below!

1. Cleanse and tone skin. 

2. Shrink large pores. 

3. Treat acne and remove blackheads. 

4. Get rid of oily skin. 

5. Remedy sunburns. 

6. Add shine to a dull complexion. 

7. Condition dry hair and relieve an itchy scalp. 

Fiesta Gazpacho
Fiesta Gazpacho
4 large ripe tomatoes, roughly chopped
1 cup tomato juice
 2 tbsp. prepared horseradish
2 tbsp. Southwest Chipotle Seasoning*
2 garlic cloves, peeled
½ small red onion, roughly chopped
1 small cucumber, peeled and grated
½ jalapeño, seeded and roughly chopped
1 small red bell pepper, seeded and roughly chopped
¼ cup loosely packed cilantro
½ tsp. coarse kosher salt
1 tbsp. fresh lime juice
Optional toppings: Black beans Queso fresco crumbles Minced red onion Thinly sliced green onion Cilantro Sour cream Tortilla strips 
1. Add tomatoes, tomato juice, horseradish and seasoning in the base of the Power Chef® System fitted with the blade attachment. Cover and pull cord until tomatoes are semi-liquid.
2. Add garlic, onion, cucumber, jalapeño, bell pepper, cilantro, salt and lime juice. Cover and pull cord until finely minced and consistency of a thick soup.
3. Divide mixture into four equal servings. Serve cold or at room temperature with desired toppings. *