main dish

Shrimp and Shell Pasta with Roasted Pepper Dijon Sauce

20m
PREP TIME
7
INGREDIENTS

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Ingredients 4 (main dish servings) Servings

  • 8 ounce uncooked medium shell pasta
  • 1 pound cooked large shrimp
  • 1 (12 ounce) jar marinated artichoke hearts; drained, liquid reserved
  • 1 med zucchini
  • 1/4 cup parsley
  • 1 (12 ounce) jar roasted peppers, undrained
  • 1/4 cup French's® Honey Dijon Mustard Squeeze Bottle

INSTRUCTIONS

  • 1 PREHEAT oven to 325°F. Combine syrup, Mustard and butter; reserve 1/3 of the sauce.
  • 2 PLACE ham, fat-side up, in roasting pan. Cover with foil. Bake 1 hour.
  • 3 REMOVE foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140°F), brushing with remaining 1/3 of the glaze every 20 min.
  • 4 SLICE ham and serve with reserved sauce.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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