SHRIMP SPAGHETTI - WINY
SHRIMP SPAGHETTI
YO WILL NEED:
1-1/2 CUPS BUTTER
1 CUP CHOPPED ONION
1 TBS DRIED PARSLEY FLAKES
1 TBS WORCESTERSHIRE SAUCE
1 TSP SALT
1 TSP BLACK PEPPER
½ TSP DRIED BASIL
½ TSP DRIED THYME
¼ TSP GARLIC POWDER
3 POUNDS MEDIUM FRESH SHRIMP, PEELED AND DEVEINED
12 OUNCE PACKAGE OF THIN SPGHETTI, COOKED AND DRAINED
8 OUNCE PACKAGE PROCESSED CHEESE, CUT INTO ½ INCH PIECES
I USED AN 8 OUNCE PACKAGE OF MIXED SHREDDED CHEESE, THE ITALIAN BLEND OF MOZZARELLA, PARMESEAN AND PROVOLONE. BUT YOU COULD USE WHATEVER KIND YOU PREFER.
PREHEAT OVEN TO 350 DEGREES
IN A LARGE SKILLET, MELT BUTTER OVER MDIUM HIGH HEAT. ADD ONION AND COOK FOR 5 MINUTES OR UNTIL ONION IS TENDER. STIR IN PARLSEY, WORCESTERSHIRE, SALT, PEPPER, BASIL, THYME AND GARLIC POWDER. POUR MIXTURE INTO A 13 X 9 BAKING DISH. ADD SHRIMP, TOSSING TO COAT. BAKE FOR 25 MINUTES, STIRRING OCCASIONALLY.
REMOVE FROM OVEN, STIR IN SPAGHETTI AND CHEESE. RETURN TO OVEN AND BAKE 5 MINUTES OR UNTIL CHEESE IS MELTED. STIR TO COMBINE BEFORE SERVING.
THIS RECIPE IS FROM PAULA DEEN.
NEXT WEEK: WARM TOMATO DRESSING
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