Makes:
8 servings
Total Time:
55 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 12 oz. uncooked vermicelli
- 1 med green pepper, chopped
- 5 green onions, chopped
- 6 minced garlic cloves
- 6 Tbsp. butter, cubed
- 2 Tbsp. all-purpose flour
- 2 lb. medium shrimp, peeled, deveined, tails off
- 1 tsp. celery salt
- 1/8 tsp. pepper
- 1 lb. Kraft Velveeta Cheese, cubed
- 1 can (10 oz.) diced tomatoes with green chilies, drained
- 1 can (4 oz.) mushroom stems and pieces, drained
- 1 Tbsp. Kraft Reduced-Fat Grated Parmesan Cheese
make it
Cook pasta as directed, drain, keep warm. In lg skillet, saute the green pepper, onion and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper. Cook uncovered, over med heat for 6 min or until heated through.
In microwave-safe bowl, combine the Velveeta Cheese, tomatoes and mushrooms. Microwave, uncovered on high for 4 min or until cheese is melted, stirring occasionally. Add to shrimp mix, stir vermicelli into skillet.
Spray a 13-inch x 9- inch x 2-inch baking dish with cooking spray. Pour skillet contents into baking dish, sprinkle with parmesan cheese.
Bake, uncovered at 350°F for 30 min or until heated through.
Notes
This is so delicious, that you'll want more.
Everytime I make it, everyone wants seconds. I serve it with garlic toast.
