quick and easy meals for 1 or 2

Shrimp and garlic fettuccine alfredo

Serves 2 but it will freeze real good in zip locks for a quick no-brainer some other day

1/3 to ½ lb fettuccine pasta
olive oil
1/2 small red bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1/2 can (12-ounce size) evaporated milk
1/2 cup freshly grated Parmesan cheese
12-16 medium shrimp, peeled, deveined
1/4 cup frozen peas, thawed
1 tablespoons chopped fresh parsley or ½ tbsp. dried

Cook pasta until just short of al dente. It’s going to cook some more with the milk and cheese so leave it with a little bite. Drain and set aside. Drizzle with a little olive oil and stir it so it is all coated so it won’t stick together

In a nonstick skillet, heat oil over medium-high heat; cook red bell pepper, shrimp and garlic for about 2 min. turn the shrimp once with a fork or grabber..

Add to pasta along with evaporated milk and Parmesan cheese. Cook over medium-high heat, stirring gently, for 3 to 4 minutes or until sauce is heated thoroughly and thickened slightly.

Add peas; stir gently until heated thoroughly. Remove from heat; let stand for 2 to 3 minutes or until thickened.

Garnish each serving with parsley and Parmesan cheese, if desired. Season with salt and pepper according to taste.

SERVE IT UP!!! With a little salad and some good crusty bread and some wine!!