Cooking
(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, just until al dente (Split Orders, cook ½ of the pasta). Heat a little olive oil in a skillet or frypan over medium heat. Stirfry vegetables until tender-crisp, approx. 5 min. Add tomato cream mixture and stir until nicely thickened, approx. 5 min. Add shrimp and cook just until pink, approx. 3 min. Serve over cooked pasta. Sprinkle with parmesan cheese and a little fresh-ground black peppper, if desired.

Ingredients
Shrimp, diced onion, carrots, celery, diced tomatoes, evaporated milk, tomato paste, garlic, corn starch basil, oregano, thyme, garlic, salt, pepper, crushed red pepper, *rotini, (white or whole wheat). Gluten-free pasta available; please call ahead.