Shrimp Fettuccine

1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture)

9 ounces fettuccine

½ lb shrimp, cleaned

2 tablespoons vegetable oil

1 cup half-and-half

1 container (5 ounce) garlic and herb spreadable cheese

1 clove garlic, minced

¼ teaspoon salt

1. Thaw and drain vegetables. Set aside.

2. Get a good sized pot depending on how much pasta you are cooking. Make sure it is big enough so the water doesn't spill when it's boiling. Fill the pot up with water.

3. Set the stove to high.

4. When the water starts boiling, dump the container of pasta into the pot. Agitate it slightly with a long serving spoon.

5. Keep your eye on it as it continues to boil and stir it just enough to prevent the pasta from sticking to the bottom every 1-2 minutes.

6. When it's been boiling for about 7 minutes, take a piece of the pasta out and taste it.

7. If it's too hard to bite, tastes funny when you bite it, or if you see white in the center, it needs to cook a little longer. When it's chewy but firm in the center, it's ready. This is referred to as al dente in Italian.

8. Empty the entire pot of pasta into a strainer. Shake out the excess water and then pour back into the pot.

Meanwhile:

9. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.

10. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp begins to turn pink. Remove from pan and set aside. Keep warm.

11. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender.

12. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables.

13. Gently add the cooked shrimp and the fettuccine. Heat through and serve.