1 pound fresh shrimp
1 stick butter
Dash of thyme, tarragin, risemary, red and white pepper and 1/2 c. Mrs. Dash extra spicy
1/2 c. finley chopped onion
3 cloves finely chopped garlic
1/2 tbsp. finely chopped bell pepper
1-1 1/2 tbsp. all-purpose flour
1/2 pint whipping cream
1/2 c. milk
1/4 pound Velveeta cheese
1/4 pound Monterrey Jack cheese
16 oz. pkg. angel hair pasta
Mix cleaned shrimp with the thyme, basil, tarragon, rosemary, red and white pepper and Mrs. Dash. Melt the butter in large saucepan over medium-low heat. Add onion, garlic, bell pepper.
Stir with a whisk till the onions are transparent. Add seasoned shrimp, stirring till the shrimp turns pink. Remove from the saucepan. Do not over cook the shrimp. Add the flour, to the mixture in the saucepan, stirring constantly till mixed. Slowly pour in the whipping cream, stirring constantly with whisk then pour milk in slowly. For a thinner sauce, add a little more milk. Cube Velveeta cheese and Monterey Jack. Add to the saucepan. Stir till cheese melts. Pour the shrimp into the saucepan and remove from heat. Cook angel hair pasta according to the directions on the pkg.
Place the shrimp sauce over the pasta. Serve with a green salad and hot french bread.
Serves 6 to 8.