A Cookie Cutter Diva's Life

INGREDIENTS


Shrimp Tetrazzini


8oz uncooked linguine
3tablespoons butter or margarine
3tablespoons all-purpose flour
1/2teaspoon lemon-pepper seasoning
1 3/4cups Progresso® chicken broth (from 32-oz carton)
1/2cup half-and-half
2tablespoons dry sherry, if desired1
1/2cups frozen cooked deveined peeled medium shrimp, thawed, tail shells removed
1cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas, thawed

Topping
2tablespoons butter or margarine, melted
1/3cup Progresso® plain bread crumbs
2tablespoons shredded fresh Parmesan cheese.


DIRECTIONS
1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.2Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.3Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.

In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.5Bake about 30 minutes or until mixture is hot and topping is golden brown..Spaghetti can be used in place of the linguine.
Fresh mushrooms would make a nice addition to this recipe