Ingredients:1 pkg. (12 ounces) fettuccini, cooked al dente1 to 1 1/2 pounds medium shrimp, peeled and deveined3 to 4 tablespoons of butter2 teaspoons garlic saltJuice from a half of a lemon1 1/2 cups sour cream1 tablespoon Dijon mustard1 can (10.75 ounces) can cream of mushroom soup1/2 cup dry white wine1 cup milk1/4 teaspoon black pepper1/2 cup grated Parmesan cheese1/4 cup Italian seasoned breadcrumbs1/4 cup chopped flat-leaf parsleyDirections:Place fettuccini in a 9 x 13 inch baking dish that has been sprayed with cooking spray. Melt butter in a large skillet. Cook shrimp in butter until they turn pink. Season shrimp with garlic salt and squeeze lemon juice over the top. Spoon shrimp and drippings over noodles. In a bowl whisk together sour cream, mustard, soup, wine, milk and pepper. Spread soup mixture over the shrimp and noodles. Mix together Parmesan cheese and breadcrumbs. Sprinkle the mixture on top. Bake loosely covered with foil in a preheated 350 degrees for 25 to 40 minutes. Uncover and bake another 5 to 15 minutes or until golden and bubbly. Sprinkle with parsley before serving.
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