Thaw completely in fridge. Cook & drain pasta (Split Orders cook 1/2 pasta). Heat frypan or skillet over medium-high. Sauté mushrooms until most of the liquid evaporates, 2-3 min. Reduce heat to medium. Add shrimp (discard excess liquid in bag). Cook about 2 min, until shrimp begin to turn pink; stir in sauce. Simmer and stir approx. 2 min, until sauce is hot and slightly thickened. Toss with
pasta. Cover and let sit 5 min. Top with fresh-ground pepper. Suggested Sides: Salad and our Rosemary Focaccia.
Shrimp, fresh mushrooms, evaporated milk, peas, white wine, parmesan cheese, IQF basil, olive oil, dill, dried mushrooms, cornstarch, salt, pepper, crushed red pepper, rotini (white or whole wheat). Gluten-free pasta available; please call ahead.
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