1 pound frozen cleaned shrimp, cooked, drained
2 cups mushroom slices
1 cup green or red pepper strips (I use both)
1 garlic clove, minced
1/4 cup Margarine
3/4 pound Velveeta Pasteurized Process Cheese Spread, cubed (1 loaf = 2lbs)
3/4 cup whipping cream
1/2 teaspoon dill weed
1/3 cup (1 1/2 ounces) Kraft 100% Grated Parmesan Cheese
8 ounces fettucini, cooked, drained
In large skillet, saute shrimp, vegetables and garlic in margarine.
Reduce heat to low.
Add Velveeta, cream and dill.
Stir until Velveeta is melted.
Stir in parmesan cheese.
Add fettucini and toss lightly.