Vicki's Shrimp and Crab Pasta

My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  medium green bell pepper, chopped
• 2  tablespoons butter
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  cup milk (enough to fill the soup can)
• 2  cups  shredded Velveeta Mexican cheese
• 8  ounces  frozen salad shrimp (tiny shrimp)
• 1 (6 ounce) can  crabmeat, drained
•  spaghetti, strings

Directions

1. Cook Spaghetti strings according to package directions.
2. In a large skillet saute the Bell Pepper in the butter till tender.
3. Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
4. Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
5. Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
6. Serve with Garlic Bread and Fresh Salad for a complete meal.