By Anne Payne

If you love shrimp and spaghetti, why not add some veggies to create a full meal?

Equipment needed:  

Huge mixing bowl

Large cooking spoon

Casserole dish, 9″X12″ or larger

Vegetable cooking spray

Cooking pan for pasta with lid

Measuring cup

Colander (for draining pasta)

Small, deep bowl

Ingredients:

2 pkgs-1 lb or 2 lb pkgs shrimp (uncooked, w/o shells/tails)

1 pkg 12 oz spaghetti

Water (for spaghetti)

Salt (for spaghetti water)

1 pkg 10 oz frozen chopped broccoli, square shaped box

1 pkg 10 oz frozen chopped spinach, square-shaped box

1 large jar Cheez Whiz

2-10.5 oz cans Cream of Shrimp Soup (I use Campbell’s)

2-6.5 oz cans stems/pieces mushrooms (4 oz drained) (I use Kroger’s no salt added brand.)

Spray casserole dish with cooking spray.  Set aside. Preheat oven to 350 degrees.

Pour 4 cups water into pan. Add salt, according to preference.

Heat water to rolling boil.  Add spaghetti pasta, reduce heat, cover, cook, and stir until al dente (just barely tender).  Drain pasta in colander.  Set aside.

While readying everything and while spaghetti is cooking, take the frozen blocks of chopped spinach and chopped broccoli from the freezer.  Take only the paper wrapping off the box. (These are available at HEB.) Microwave (nuke) each unwrapped white box for 8 minutes.  Boxes will be hot and steamy.  Dump each one into the huge mixing bowl, along with the cooked spaghetti pasta.  Add the cans of drained mushrooms, the soups, and the Cheez Whiz to the bowl mixture.

Cut the top off each bag of uncooked, shelled, and tail removed frozen shrimp.  Stand each bag upright in a small but deep bowl and microwave until shrimp no longer frozen.  When done, drain them both in the colander.  Dump unfrozen shrimp in bowl with mixture. Stir all well with large cooking spoon.

Pour mixture into 9-inch x 12-inch casserole dish and bake at 350 degrees for 35 to 40 minutes, depending upon oven.  Now, you have spaghetti with shrimp and veggies, a different spin on traditional spaghetti.  Bon appetit!