| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box (16-oz) San Giorgio Trio Italiano noodles |
| 1 |
pt |
Half and Half (or light whipping cream) |
| 1 |
|
Stick margarine (or butter) |
| 1 |
c |
Grated imported parmesan (or romano) cheese |
| 10 |
oz |
Pre-cooked salad shrimp |
| 1 |
tb |
Dry parsley flakes -or- |
| 2 |
tb |
Fresh chopped parsley |
|
|
Salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: mariani@duq2.cc.duq.edu
THE PASTA:
1. Bring 5 quarts of salted water to a boil.
2. Empty the box of Trio Italiano into the boiling water and stir.
3. Return water to a boil and cook pasta uncovered 11-13 minutes or until
noodles are cooked to preferred doneness. However, avoid over cooking
noodles!
4. Drain noodles well.
THE ALFREDO SAUCE:
1. Melt the margarine (butter) in a 2-quart saucepan over low heat.
2. When the margarine is melted, add the half-and- half. Heat mixture
until hot but not boiling.
3. When the mixture is hot, add the grated cheese. Stir with wooden spoon
or wire whisk until all of the cheese is melted. Again heat the mixture for
another 3-4 minutes, but do not allow it to boil.
4. Add the salad shrimp. Stir and heat until the shrimp are all heated
through..
FINAL PREPARATION:
1. Pour about half the alfredo mixture into a large serving bowl.
2. Put the cooked noodles in the bowl.
3. Pour the remaining alfredo sauce over the noodles.
4. Mix noodles with a spoon until all of the noodles are coated with the
mixture.
5. Garnish with the parsley.
6. Serve with freshly ground black pepper.
7. Add additional grated cheese if desired. Serves 4.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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