Shrimp milano
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frozen cleaned shrimp; cooked, drained | |
| 2 | cups | Mushroom slices |
| 1 | cup | Red or green pepper strips |
| 1 | Clove garlic; minced | |
| ⅓ | cup | Parkay margarine |
| ¾ | pounds | Velveeta pasteurized process cheese spread; cubed |
| ¾ | cup | Whipping cream |
| ½ | teaspoon | Dill weed |
| ⅓ | cup | Kraft grated Parmesan cheese |
| 6 | ounces | Fettucine; cooked, drained |
Directions
In large skillet, saute shrimp, vegetables and garlic in margarine. Reduce heat. Add Velveeta cheese spread, cream and dill weed. Cook, stirring constantly over low heat until cheese spread is melted. Stir in parmesan cheese. Add fettucine; toss lightly. 4 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .