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Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); drain and leave in saucepan. Melt margarine or butter; stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add 3/4 cup milk. Cook and stir over medium-high heat until thickened and bubbly, then stir 2 minutes more. Stir in wine or milk. Pour over pasta mixture and toss to combine. Sprinkle top with Parmesan cheese. You may garnish with tomato and parsley if you desire. Makes 3 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories