Spaghetti Marina

• 1 (8 ounce) package spaghetti
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 12 teaspoon dried dill weed
• salt
• 1 34 cups milk
• 2 (4 1/2 ounce) cans shrimp
• 12 cup ripe olives, sliced
• 1 tablespoon snipped parsley
• 1 tablespoon lemon juice (to taste})

1. Cook spaghetti according to package directions; drain.
2. In saucepan melt butter or margarine, and stir in flour, dill weed and salt.
3. Add milk all at once; cook and stir until slightly thickened and bubbly.
4. Add shrimp, and olives, parsley and lemon juice.
5. Heat through.
6. Serve over hot spaghetti.

butter, flour, dill weed, salt, milk, shrimp, ripe olives, parsley, lemon juice

Taken from www.food.com/recipe/spaghetti-marina-131890 (may not work)