1 pound frozen cleaned shrimp, cooked, drained
2 cups mushroom slices
1 cup green or red pepper strips
1 garlic clove, minced
1/4 cup Parkay Margarine
3/4 pound Velveeta Pasteurized Process Cheese Spread, cubed
3/4 cup whipping cream
1/2 teaspoon dill weed
1/3 cup (1 1/2 ounces) Kraft 100% Grated Parmesan Cheese
8 ounces fettucini, cooked, drained
In large skillet, saute shrimp, vegetables and garlic in
margarine. Reduce heat to low. Add Velveeta, cream and dill.
Stir until Velveeta is melted. Stir in parmesan cheese. Add
fettucini and toss lightly.
Makes 4 to 6 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.