• 1 box Elliotts Pasta and Herb Butter Sauce Mix
  • 1/2 cup chopped onion
  • 1/4 cup each chopped sweet red and green pepper
  • 2 Tbls. olive oil
  • 1 can (12 oz.) evaporated milk
  • 1/8 tsp. cayenne pepper
  • 2 tsp. dried basil
  • 1 pound shrimp, peeled and deveined


Cook pasta according to directions on box; drain. Meanwhile, in a nonstick skillet, saute the onion and peppers in oil until tender. In a small bowl, combine milk, sauce mix and other seasonings until smooth. Add to vegetable mixture and cook at a slow simmer until thickened. Reduce heat, add shrimp and simmer uncovered until shrimp turns pink and is done. Serve with drained pasta.