Shrimp Alfredo Pasta
In a sandwich bag:
- 8 ounces pasta shapes
- 1 packet Alfredo sauce
- 1 Tbsp granulated garlic
- 1 Tbsp dried parsley
- ¼ cup dry milk
- ¼ cup butter powder
In a sandwich bag:
- ½ cup freeze-dried shrimp*
In a snack bag:
- ¼ cup parmesan cheese (shelf stable, Kraft type)
Directions:
Cover the shrimp with water in its bag and let it sit to rehydrate. If needed, drain any remaining water off the shrimp before adding it to the cooked meal (it can also be added to the meal). We used about 1/3 cup of water to cover the shrimp.
Add 2½ cups water to your cooking pot (1.5 to 2 Liter size, preferably non-stick).
Add the pasta bag to the pot and stir well.
Bring to a boil, stirring often. Lower heat to a gentle simmer, and put the lid on. Cook for the time on the pasta package, stirring often, lowering the flame as needed. As it cooks, you will need to lower the flame to eventually just a whisper. Stir often! Our pasta called for an 8-minute cooking time. At 6 minutes, turn off the stove and let sit covered for the last 2 minutes unless you are at a high altitude or it is very cold out.
Turn off the stove, stir in the parmesan cheese slowly, then the rehydrated shrimp.
Serves 2.
Notes:
We used mini spaghetti, which is broken spaghetti. It cooks in 8 minutes or so.
*We used to be able to find freeze-dried shrimp online. It isn’t as easy now to find. Canned and drained baby shrimp can be used instead and added at the end to warm up.
~Sarah