Cheesy Shrimp With Pasta

Ingredients

1 green bell pepper (chopped)

1 red bell pepper (chopped)

1/2 cup celery

1 bunch green onions

4 tablespoons butter

1 1/4 teaspoons seafood seasoning

1/4 teaspoon ground red pepper

1 pound uncooked shrimp, peeled, deveined

5 1/3 cups water

8 ounces cheddar cheese

1/4 cup whipping cream or half and half

1 package of fettuccine or angel hair (refrigerated)

Directions

1. Coat CROCK-POT® slow cooker with nonstick cooking spray. Add bell peppers, celery, all but ½ cup green onions, butter, seafood seasoning, bay leaves and red pepper. Cover; cook on LOW 4 hours or on HIGH 2 hours.

2. Turn CROCK-POT® slow cooker to HIGH. Add shrimp. Cover; cook

15 minutes longer. Meanwhile, bring water to a boil in medium saucepan. Add grits and cook according to directions on package.

3. Discard bay leaves from shrimp mixture. Stir in cheese, cream and remaining ½ cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.

Makes 6 servings