Shrimp Spaghetti 3

1 stick butter (1/4 lb)
1 to 2 pounds shrimp
3/4 teaspoon garlic, minced
1 tablespoon lemon Jules
2 tablespoons Lea & Perkins White Wine Worcestershire Sauce
2 tablespoons barbecue sauce with honey (any brand)
1 teaspoon basil
1 tablespoon parsley
Salt and pepper, to taste
8 to 12 ounces Velveeta cheese, cut in cubes
1 package vermicelli noodles, cooked

Melt butter in sauce pan add shrimp and garlic. When shrimp turn pink, add lemon juice, Lea & Perkins, barbecue sauce, basil, parsley and seasoning. Cook 2 minutes and then add cheese. Continue cooking until cheese melts.

Add cooked noodles, mix and serve.

Serves 4 to 6.

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Cajun Country -- New Iberia, Louisiana