|From the Cap City studios, no squash,
broccoli or watery sauce here. Thanks guys.
2 cups of Bow-Tie pasta
1 cup of onion, diced
1 10-ounce package (or 2 cups) of frozen peas & carrots
1 16-ounce jar of cheese sauce
(we use Classico Roasted Garlic Alfredo Sauce)
2 4-ounce cans of Baby Shrimp
Rapidly boil two cups of Bow-Tie pasta in a sauce pan until it's al dente
(11 to 13 minutes).
Meanwhile, to boiling water in another sauce pan, add the diced onion,
peas and carrots.
When the Bow-Tie pasta and vegetables are done, drain them and pour
them together in the larger pan, back on the stove over low heat. Stir in
the shrimp. Mix in the cheese sauce, and simmer the mixture for a few
minutes to evenly heat all the ingredients.
Serve hot as a main course or as a side dish. Umm.
|The Main Courses Chef presents ...
at The Fatted CafÃ©