Shrimp Fettuccine 3

2 lb small or medium shrimp

One 16 oz pkg fettuccine noodles

One 16 oz box of Mexican Velveeta

1 small can evaporated milk

2 large onions

2 large green bell peppers

3 sticks of celery

1/4 lb margarine

Peel and devein shrimp. Cook fettuccine noodles according to package directions and drain. Cut cheese into cubes. Finely chop onions, bell peppers, and celery. Melt margarine in a four quart Dutch oven. Saute vegetables in margarine until wilted, about five minutes. Add shrimp, cheese, and evaporated milk to the vegetables. Reduce heat to low, stirring constantly, until cheese is melted, about ten minutes. Remove from heat. Add cooked noodles to the sauce and stir well. Spoon into a 13x9 inch glass baking dish. Bake until sauce is bubbly, about 30 minutes. Serve with salad and French bread.

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Cajun Country -- New Iberia, Louisiana