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Print this Recipe    Shrimp Spaghetti

Shrimp Fettighetti
(10 Servings)

2 1/2 pounds medium shrimp (26-30 size)
1 pound melted butter
8 ounces Pepperidge Farm Seasoned Stuffing Mix
1/2 pint heavy cream, heated
1 tablespoon garlic powder
2 tablespoons minced fresh parsley, divided
3/4 cup grated Parmesan cheese
1/2 cup egg substitute
1 1/2 pounds spaghetti (regular size)

Boil shrimp and drain. Over medium heat, melt 1/2 pound butter in
large skillet; add 1 tablespoon of parsley. Stir in shrimp and
coat well. Add 4 ounces stuffing mix; toss well.

Boil spaghetti as directed on package, drain. In large bowl, toss
spaghetti with 1/4 pound melted butter. Add egg substitute; stir
in quickly. Add warm cream, Parmesan cheese and remaining stuffing
mix; stir. Add shrimp on top of spaghetti. Do not mix. Pour on
remaining 1/4 pound of melted butter and add remaining fresh chopped
parsley. Serve.

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