Shrimp Fettuccine with Artichokes and Red Bell Peppers
Jeana Watenpool
If fresh shrimp isn’t available, frozen will do just fine; simply thaw seafood before using
ingredients
- 1 (12oz) pkg fettuccine, cooked
- 1/4 cup butter
- 1 med-size yellow onion, coarsely chopped
- 3 Tbsp flour
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp hot sauce (optional, more)
- 3 cups milk
- 3 cups cooked shrimp
- 1 (14oz) jar artichoke hearts, drained and chopped
- 1 (7oz) jar roasted red bell peppers, drained and chopped
- 1 (6oz) jar sliced mushrooms, drained
- 1 cup white wine
- 1 cup fresh shredded parmesan cheese, divided
- 1/4 cup chopped fresh parsley
directions
- 1
Melt butter in a large skillet over med heat; add onion, and sauté 7 to 10 minutes or until tender.
- 2
Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in shrimp and next 4 ingredients.
- 3
Combine shrimp mixture, cooked pasta, and 1/2 cup Parmesan Cheese. Transfer to a lightly greased 13x9 inch baking dish.
- 4
Combine remaining 1/2 cup parmesan cheese and parsley. Spring evenly over casserole.Bake 400 for 15-20 minutes or until bubbly.
Source: Jeana Watenpool
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