Shrimp And Fettuccine Mornay
|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.
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