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Tuscan Shrimp Special Macaroni and Cheese

  • 90 min
  • Easy
  • 24
  • Stouffer's Macaroni and Cheese 4 x 98 ounces -- 98 oz
  • Shrimp, frozen, small or medium, thawed -- 48 oz
  • Virgin Olive oil -- 2 tbsp
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 2 tbsp
  • Minor's Sun Dried Tomato Pesto Flavor Concentrate Gluten Free 6 x 13.6 ounces -- 1 cup
  • White wine -- 0.5 cup
  • Artichoke heart, canned and drained, cooked, cut in halves or quarters -- 2 cup
  • Peas, green, frozen -- 2 cup
  • Cherry tomato, cut in halves -- 2 cup
  • Parsley, fresh, coarsely chopped -- 2 tbsp
  • Pesto, (optional) -- 0.5 cup
Preparation
1
Prepare Macaroni and Cheese per package directions.
2
Sauté Shrimp in hot olive oil until slightly opaque, tossing frequently.
3
Add Roasted Garlic Concentrate, Sun Dried Tomato Pesto Concentrate, and toss to coat.
4
Deglaze with white wine, cook 1 minute.
5
Add artichoke hearts, peas, and tomatoes. Add parsley, and if desired, pesto.
6
Place 4 oz of hot Macaroni and Cheese into serving dish, top with 1/2 cup of hot, sautéed shrimp. Mix.
Components