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Shrimp And Fettuccine Mornay

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  Fettuccine 9 Ounce
  Unsalted butter/Margarine 3 Tablespoon (At Room Temperature)
  Large shrimp 1 Pound, shelled and deveined
  Frozen green peas and onions 10 Ounce, thawed and drained (1 Package)
  Frozen welsh rarebit 10 Ounce, thawed (1 Package)
  Milk 1⁄2 Cup (8 tbs)
  Dijon mustard 2 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon
  Seasoned dry bread crumbs 1⁄3 Cup (5.33 tbs)

Cook the fettuccine according to package directions; drain well.
Place in an ungreased 11" x 9" x 2" microwave-safe baking dish along with 2 tablespoons of the butter and toss well to mix.
Set aside.
Arrange the shrimp on a 10-inch microwave-safe plate with their tails toward the center.
Cover with microwave-safe plastic food wrap; vent by turning back one corner.
Microwave on High for 2 minutes; at the midway point, rearrange by moving the shrimp in the center to the outer edge and the shrimp from the outer edge to the center, and give the plate a half-turn.
Arrange the shrimp and the peas and onions in a single layer on top of the fettuccine; set aside.
Combine the rarebit, milk, mustard, and red pepper in a 2 cup microwave-safe measure and micro wave, uncovered, on High for 1 minute.
Pour evenly over the shrimp mixture, cover with vented plastic food wrap, and microwave on High for 4 minutes; midway, give the dish a half-turn.
In a small bowl, toss the bread crumbs with the remaining 1 tablespoon butter and sprinkle over the shrimp mixture.
Microwave, uncovered, on Medium High for 1 minute

Recipe Summary

Difficulty Level: 
Main Dish

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