Shrimp Tetrazzini

A quick recipe to throw together -- originally from Pillsbury (love their recipes!).

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• Tetrazzini

• 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

Directions

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