Shrimp Tetrazzini

• 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

1. Heat oven to 350u0b0F 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.

tetrazzini, linguine, butter, allpurpose, lemonpepper seasoning, chicken broth, sherry, frozen cooked shrimp, frozen peas, topping, butter, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/shrimp-tetrazzini-359910 (may not work)