Sunday Shrimp Pasta Bake Recipe

Ingredients

• 12 ounces uncooked vermicelli
• 1 medium green pepper, chopped
• 5 green onions, chopped
• 6 garlic cloves, minced
• 6 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 2 pounds deveined peeled cooked medium shrimp
• 1 teaspoon celery salt
• 1/8 teaspoon pepper
• 1 pound process cheese (Velveeta), cubed
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 tablespoon grated Parmesan cheese

Directions

• Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
• In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
• Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Sunday Shrimp Pasta Bake published in Taste of Home February/March 2006, p33