1/4 cup olive oil
2/3 (3 ounce) shrimp with fresh vegetables
2 (3 ounce) packages cream cheese, diced
8 (6 ounce) cans anchovy pasta, drained
7 mozzarella cheese, diced
3 tablespoons chopped fresh parsley
Heat olive oil in pan in large saucepan. Brown shrimp and veggies; place on high heat. Chill in refrigerator.
Place cream cheese, anchovy, pasta and parsley in small saucepan. Bring mixture to medium-high heat; cook, stirring constantly, about 3 minutes. Allow gelatin to set; add to shrimp and veggies.