Leftover Cooked Salmon and little Italian Pasta

I can't express just how good this is.
Perfect for using up some leftover salmon.
Creamy texture with a very good flavor.
This is one great tasting recipe you must
put on your list of recipes to do soon list.
With some red cooked shrimp and green peas
this is one special looking dish elegant
looking enough to serve for special company.
I like the fact you get a nice creamy sauce
without using condensed cream of soups.


Ingredients:
4 cups water
1/2 cup dried Stelline or Orzo pasta
salt to taste
dash of ground black pepper
2 tablespoons unsalted butter
2 tablespoons flour
1/2 cup water
2 cups frozen sweet peas
2 cups cooked salmon
8 shrimp, shelled and de-veind
1/2 cup Velveeta cheddar cheese, cubed
more salt to taste if desired

Directions:
In a soup pot bring water to a boil,
add salt and black pepper to flavor
the boiling water then add pasta.
Lower heat and semi boil 5 minutes,
scraping bottom of pan once or twice
to keep pasta from sticking.
Add frozen peas and shrimp and
cook for another 5 minutes or so.
Drain pasta, shrimp and peas
into a colander or sink strainer.
Put pan back on heat, add butter and melt.
Add flour and stir well to make a roux.
Add 1/2 cup water and stir to combine.
Put pasta and peas back in pot.
Stir to combine, add Velveeta and salmon.
Mix well and season with salt and pepper.
Serve warm.