Cooking

Thaw completely in fridge. Cook & drain pasta (Split Orders cook ½ pasta) OR cook Cauliflower Rice. Heat frypan or skillet over medium. Sauté tomatoes & broccoli about 2 minutes, until softened. Discard excess liquid from shrimp bag, then add shrimp to pan. Cook just until shrimp start to turn pink. Add pesto, evaporated milk, and 1/2 of the parmesan. Cook & stir until shrimp is completely pink and sauce is somewhat reduced. Stir in pasta or serve over Cauliflower Rice. Sprinkle with remaining parmesan. Nice with our Italian Corn & Peas with Sun-Dried Tomatoes.

Ingredients

Shrimp, evaporated milk, IQF basil, broccoli, grape tomatoes, parmesan, butter, olive oil, garlic, pepper, rotini (white or whole wheat) or cauliflower rice