Vicki's Shrimp and Crab Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. So here it is Vicki. Ingredients:
1 medium green bell pepper, chopped |
2 tablespoons butter |
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup milk (enough to fill the soup can) |
2 cups shredded velveeta mexican cheese |
8 ounces frozen salad shrimp (tiny shrimp) |
1 (6 ounce) can crabmeat, drained |
spaghetti, strings |
Directions:
1. Cook Spaghetti strings according to package directions.
2. In a large skillet saute the Bell Pepper in the butter till tender.
3. Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
4. Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
5. Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
6. Serve with Garlic Bread and Fresh Salad for a complete meal.
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