Here was dinner tonight, no major recipe or anything just the following ingredients:
1lb bag of All Natural "Al Dente" Fettucine noodles
2lb of 21-25 shrimp (frozen, pre-cooked, deveined, no tail)
4 cloves of garlic, chopped fine
3 T EVOO
2 16oz jars of Classico "4 Cheese" Alfredo Sauce
1 small package of Green Giant frozen "Baby Peas in Butter Sauce"
Emeril's Italian Seasoning - to taste
Emeril's Essence - to taste
Thaw shrimp and season with Essence about 2 hours before cook time.
Prepare peas according to package directions up to an hour before cook and rewarm at dinner time.
Heat olive oil in large non-stick skillet, add garlic and cook for about 4 minutes on med heat, careful not to burn garlic. Sautee' shrimp in batches for about 3 minutes, just enough to warm through and remove from skillet. Drain any excess oil from skillet and add sauce to skillet with 2 T of Emeril's Italian Seasoning or to taste. Warm through on med-low heat while pasta is cooking.
Add about 5-7 shrimp per person to sauce to warm through.
Reheat peas for 1 minute in microwave.
When pasta is cooked to "al dente" or your liking, remove from pot and drain in colander. Add 1 serving of pasta to plate, spoon sauce and 1 serving of shrimp(5-7) onto center of pasta bed. Take 1 T of peas and sprinkle around plate.
Add 3 shrimp on top of sauce and garnish plate with parsley and more Essence.
It was surprisingly good, very flavorful. You will have some leftovers.
1lb bag of All Natural "Al Dente" Fettucine noodles
2lb of 21-25 shrimp (frozen, pre-cooked, deveined, no tail)
4 cloves of garlic, chopped fine
3 T EVOO
2 16oz jars of Classico "4 Cheese" Alfredo Sauce
1 small package of Green Giant frozen "Baby Peas in Butter Sauce"
Emeril's Italian Seasoning - to taste
Emeril's Essence - to taste
Thaw shrimp and season with Essence about 2 hours before cook time.
Prepare peas according to package directions up to an hour before cook and rewarm at dinner time.
Heat olive oil in large non-stick skillet, add garlic and cook for about 4 minutes on med heat, careful not to burn garlic. Sautee' shrimp in batches for about 3 minutes, just enough to warm through and remove from skillet. Drain any excess oil from skillet and add sauce to skillet with 2 T of Emeril's Italian Seasoning or to taste. Warm through on med-low heat while pasta is cooking.
Add about 5-7 shrimp per person to sauce to warm through.
Reheat peas for 1 minute in microwave.
When pasta is cooked to "al dente" or your liking, remove from pot and drain in colander. Add 1 serving of pasta to plate, spoon sauce and 1 serving of shrimp(5-7) onto center of pasta bed. Take 1 T of peas and sprinkle around plate.
Add 3 shrimp on top of sauce and garnish plate with parsley and more Essence.
It was surprisingly good, very flavorful. You will have some leftovers.