Shrimp fettucini

16 servings

Ingredients

Quantity Ingredient
1½ cup Margarine (we used 2 sticks)
3 mediums Onions (finely chopped)
½ cup Green onions w/tops
2 mediums Bell peppers (finely choppd)
¼ cup Flour (all-purpose)
4 tablespoons Parsley flakes (dehydrated)
3 pounds Shrimp (peeled)
1 pint Half & half (we used milk)
½ pounds Velveeta (cut/small pieces)
2 Garlic cloves (minced)
Salt & red and black pepper to taste (we use Tony's)
1 pounds Fettucini noodles (cooked)
Parmesan cheese

Directions

Melt margarine in large saucepan. Add onions and bell pepper. Cook covered until tender (15 minutes). Add flour. Cook approximately 15 minutes, stirring frequently to prevent sticking. Add parsley and shrimp. Cook covered for 15 minutes stirring frequently. Add cream, salt and peppers (Tony's). Cover and cook on low heat 30 minutes stirring occasionally.

Cook fettucine according to directions on package. Mix shrimp and fettucine together thoroughly in 3 quart casserole. Sprinkle with parmesan cheese.

Bake in preheated 350 degree oven for 15 to 20 minutes until heated through.

16 or more servings

NOTE: This is RICH, RICH, RICH! But I do love it. (Nancy) SOURCE: Florence Sykes (my aunt) Posted by Nancy Coleman to the Fidonet Gourmet echo with the following comment:

I got this recipe from my Aunt a few years ago. It's one of those KILLER recipes that tastes SO GOOD but is so bad for you. As you can see, she made several substitutions in the ingredients that have been noted beside the original.

Submitted By ROBERT MILES On 08-31-95

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