Ingredients
8
oz uncooked linguine
3
tablespoons butter or margarine
3
tablespoons all-purpose flour
1/2
teaspoon lemon-pepper seasoning
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup half-and-half
2
tablespoons dry sherry, if desired
1 1/2
cups frozen cooked deveined peeled medium shrimp, thawed, tail shells removed
1
cup frozen baby sweet peas, thawed
2
tablespoons butter or margarine, melted
1/3
cup Progresso™ plain bread crumbs
2
tablespoons shredded fresh Parmesan cheese
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.
