YIELD Makes 4 servings
|4||refrigerated hot dogs|
|1‑1/2||cups uncooked small shell pasta|
|1‑1/2||cups frozen mixed vegetables|
|1||cup prepared Alfredo sauce|
|Prepared yellow mustard in squeeze bottle|
|Cheese-flavored fish-shaped crackers|
- Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.
- Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside.
- Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.
- Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Shrimp Fra Diavolo from Hunt's features succulent shrimp, simmered in a spicy tomato sauce and served over pasta. It makes a great weeknight meal that the whole family will enjoy.