(1) Cook 8 – 16 oz of extra wide egg noodles** until al dente’ and set aside. (2) saute 2lbs of peeled deveined shrimp, minced onion, minced garlic, chopped red bell pepper w/ olive oil until just done…season w/ black pepper, pinch of cayenne pepper, dried parsely, other herbs to taste, & lemon juice while saute’ing. Strain as you cook if liquid collects and season a bit more. Put aside. (3) Heat jar of Classico brand alfredo sauce in large sauce pan on med heat til warmed through, adding black pepper, ½ cup shredded parmesean cheese, pinch of cayenne pepper, dried parsely and herbs to taste. **Use 2 jars if you cook an entire 16oz bag of noodles** (4) Add Shrimp to pot w/ sauce along w/ crabmeat (canned, pastuerized etc…) that has been picked over for shells… and heat through. Adjust seasonings per your taste adding addit’l shredded parmesean as well. Stir in reserved noodles and frozen petite green peas. Turn off heat and serve immediately… The heat from the mixture will cook the peas.