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
Topping
2 tablespoons butter, melted
1/3 cup plain breadcrumbs
2 tablespoons parmesan cheese, shredded
Preparation
Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
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.
Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
Bake about 30 minutes or until mixture is hot and topping is golden brown.
