Constance
Master Chef
I found this recipe on the back of a pasta box, and it looks really good.
Fettuccine & Shrimp Supreme
6 oz fettuccini, uncooked
1-1/2cups sour cream
1 cup mayonnaise or salad dressing
1 can cream of mushroom soup
1 cup sliced fresh mushrooms
1 8 oz. can sliced water chestnuts, drained
½ cup sliced green onions
½ cup sliced black olives
1 tablespoon lemon juice
1 tablespoon Worstershire sauce
1 lb. raw medium fresh or frozen shrimp, peeled, de-veined and cooked.
Cook pasta according to package directions. In a large skillet, combine all ingredients except cooked pasta and shrimp. Over medium heat, cook and stir until well blended and hot. Stir in shrimp and pasta. Heat through. Serve immediately.
Fettuccine & Shrimp Supreme
6 oz fettuccini, uncooked
1-1/2cups sour cream
1 cup mayonnaise or salad dressing
1 can cream of mushroom soup
1 cup sliced fresh mushrooms
1 8 oz. can sliced water chestnuts, drained
½ cup sliced green onions
½ cup sliced black olives
1 tablespoon lemon juice
1 tablespoon Worstershire sauce
1 lb. raw medium fresh or frozen shrimp, peeled, de-veined and cooked.
Cook pasta according to package directions. In a large skillet, combine all ingredients except cooked pasta and shrimp. Over medium heat, cook and stir until well blended and hot. Stir in shrimp and pasta. Heat through. Serve immediately.