"The belly rules the mind."--Spanish Proverb

Shrimp Fettuccine Recipe

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This recipe for Shrimp Fettuccine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 medium onion, chopped
3 green onions, chopped
1 medium bell pepper, chopped
2 celery stalks, chopped
¾ cup butter or vegetable broth
1 cup half-and-half or evaporated milk
3 cloves garlic, chipped
1 Tbsp. flour
1 tsp. parsley
2 lbs. raw shrimp
1 can Rotel
½ cup Velveeta cheese, diced
1 lb. fettuccine noodles, cooked
1 -2 Tbsp. white wine or cooking sherry (optional)
Parmesan cheese

Preheat oven to 350º

Sauté vegetables in melted butter (or heated broth).

Add flour, parsley and shrimp. Cook 15 minutes or until shrimp are completely pink throughout. Add wine if you like.

Add Rotel, Velveeta, half-and-half (or evaporated milk), and garlic; cook another 15 minutes until cheese melts.

Grease a large casserole dish. Mix cooked fettuccine noodles with shrimp mixture and put in casserole dish.

Sprinkle with Parmesan cheese and bake for 15-20 minutes.




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