INGREDIENTS:8 oz. small shells, or other small pasta, uncooked 2-½ cups water 1-½ cups frozen peas 10 oz. shrimp, peeled, deveined and cut in half or 18 oz. package frozen tiny cooked shrimp 1, 10-3/4 OZ. can cream of shrimp soup ¼ tsp. red pepper flakes ½ tsp. ginger 1 Tbsp. soy sauce ¼ cup green onions, thinly diced ¼ cup buttered breadcrumbs (made with about 1 Tbsp. butter)DIRECTIONS:1. Preheat oven to 375°F. 2. In a large heavy saucepan, bring water to a boil. Add the pasta shells and ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.