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Shrimp Francese Noodles
1 pound fresh shrimp
16 oz (Victoria) Francese Sauce
3/4 pound (Kroger) Whole Wheat Wide Egg Noodles
2 T Sundried Tomatoes (Delallo)
2 T Pine Nuts
1/4 cup Sherry
In a bowl combine Francese sauce, sherry, pine nuts and sundried tomatoes. Stir well and cover. Store in refrigerator for at least an hour to blend flavors.
Boil one quart water. Remove from heat. Place shelled shrimp in boiled water for 3 minutes. Remove and rinse with cold water to stop cooking. Set aside.
Boil two quarts water. Add noodles and stir/cook for 10 minutes. Remove and rinse with cold water to stop cooking. Set aside.
In large pan combine sauce and shrimp and noodles. Warm over low heat until hot. Stir often.
Serves 3
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