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Sunday, June 20, 2010

Bowtie Pasta With Seafood


1 lb bowtie pasta, cooked and drained
1 lb frozen shrimp, shell and tail off
2 jars of alfredo sauce
Butter or olive oil
Parmesan cheese
Rinse to thaw shrimp. Drain thoroughly. Sauté shrimp in hot skillet in olive oil or butter. Skillet must be hot or shrimp will essentially boil. You want it to lightly fry. Set shrimp aside. Pour both jars of alfredo sauce into skillet. On low, heat thoroughly. Add shrimp to sauce. Pour sauce over pasta.


Use bay or sea scallops instead of shrimp

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