Shrimp Fettuccine

1/2 C margarine
1 medium chopped onion
1 Tbsp dried parsley
1 lb cooked shrimp
1/3 lb velveeta cheese
1 clove of crushed garlic
1/8 C flour
1/3 lb cooked fettuccine noodles
3/4 C half-half cream
Parmesan Cheese

Melt margarine. Add onions. Saute covered until tender. Add flour and cook 15 minutes, stirring constantly. Add parsley and shrimp. Cover and cook 15 minutes. Add cream, cheese and garlic. Cover and cook on low hear for 30 minutes. Mix with noodles in a casserole dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 15-20 minutes.

Shrimp Spaghetti

(Makes 8-10 servings)

1 1/2 cups butter
1 cup chopped onion
1 Tbsp. dried parsley flakes
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. garlic powder
3 lbs. medium fresh shrimp, peeled and deveined
1 (12 oz) package thin spaghetti, cooked and drained
1 (8 oz) package processed cheese, cut into 1/2-inch pieces

Preheat oven to 350 degrees.

In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.

Remove from oven; stir in spaghetti and cheese. Return to oven, and bake 5 minutes, or until cheese is melted, stirring to combine.

(From: Cooking with Paula Deen magazine)