Creamy Shrimp Pasta

• 12 ounces, weight Pasta, Choose Whichever Shape You Prefer
• 1/2 cups Butter
• 13 cups All-purpose Flour
• 1 bunch Green Onions, Chopped Finely
• 1 whole Onion, Chopped Small
• 4 cloves Garlic, Minced
• 1/2 whole Green Bell Pepper, Chopped Finely
• 2 stalks Celery Chopped Finely
• 1 whole Chicken Bouillon Cube
• 1 pint Heavy Whipping Cream
• 2 pounds Shrimp, Peeled, Deveined And Cooked
• 1 can (10 Oz. Can) Rotel (I Use Mild)
• 1/2 Tablespoons Creole Seasoning
• 1 Tablespoon Fresh Parsley, Chopped
• 1/4 teaspoons Black Pepper
• 18 teaspoons Salt

1. Cook pasta, drain and keep warm.
2. Meanwhile, melt butter in a large skillet or Dutch oven over medium-high heat.
3. Add flour and cook stirring constantly, about two minutes.
4. Add green onions, onion, garlic, bell pepper, and celery.
5. Saute five minutes or until tender.
6. Add bouillon cube, cream, shrimp, Rotel, Creole seasoning, parsley, pepper, salt, and cooked pasta.
7. Stir all to combine well.
8. Serve hot with fresh crusty French bread and a salad.
9. Note: Adjust the amount of Creole seasoning to your taste.
10. Feel free to use the type of Rotel that you prefer best (mild, regular, or hot).

weight pasta, butter, allpurpose, green onions, onion, garlic, green bell pepper, stalks celery, chicken, cream, shrimp, creole seasoning, fresh parsley, black pepper, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-shrimp-pasta-3/ (may not work)