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No Cook Shrimp Fettuccine Alfredo

12 oz to 1 lb already cooked peeled shrimp frozen or defrosted (see notes)

1 cup frozen peas

3 pkgs about 9 oz each plain reduced-fat frozen fettuccine Alfredo (see notes)

1 can (14 oz.) quartered artichoke hearts packed in water

1 can (2 ¼) ozs sliced black olives

2 cloves fresh garlic

½ cup fresh basil leaves, loosely packed

¼ cup grated or shredded parmesan cheese

Notes: Many bags of cooked frozen shrimp weigh 12 oz, but the exact weight does not matter in the recipe. Any size shrimp is fine. If the tail is still attached, that’s okay. Cooked shrimp are sometimes sold defrosted or ‘individually quick-frozen’ in bulk bins in the meat department. Several brands, including lean cuisine and healthy choice, offer reduced fat fettuccine Alfredo.

The ounce sizes will vary

If the shrimp are frozen place them in a colander. Pour the frozen peas over the shrimp. Run slightly warm tap water over the shrimp and peas for about 3 minutes to defrost. Set aside to drain.

Meanwhile, prepare one of the fettuccine packages in the microwave according to package directions. When the first is done microwave the other two packages, again according to the package directions. Set aside the heated fettuccine. While the fettuccine heats drain the artichokes and olives, and pour them into a 3 quart or larger bowl, (If necessary, cut the artichokes into bit size pieces) Peel and finely minced the garlic (using a garlic press if you have one) and add to the bowl. Mince the basil and add it to the bowl. Add the defrosted shrimp peas to the bowl, first shaking the colander to remove as much water as possible. Toss all ingredients to mix them. When all the fettuccine is hot pour it into the bowl Sprinkle with parmesan cheese. And toss using 2 forks or pasta claw

Serve at once