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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick recipe to throw together - originally from Pillsbury (love their recipes!). Ingredients:
8 ounces linguine, uncooked |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1/2 teaspoon lemon-pepper seasoning |
1 3/4 cups chicken broth |
1/2 cup half-and-half |
2 tablespoons dry sherry (optional) |
1 1/2 cups frozen cooked shrimp, thawed, tail shells removed |
1 cup frozen peas, thawed |
2 tablespoons butter, melted |
1/3 cup plain breadcrumbs |
2 tablespoons parmesan cheese, shredded |
Directions:
1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
2. Meanwhile, 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.
3. Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
4. In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
5. Bake about 30 minutes or until mixture is hot and topping is golden brown.
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