Shrimp Fettuccine Casserole

Shrimp Fettuccine Casserole

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1 pkg. (12 ounces) fettuccini, cooked al dente
1 to 1 1/2 pounds medium shrimp, peeled and deveined
3 to 4 tablespoons of butter
2 teaspoons garlic salt
Juice from a half of a lemon
1 1/2 cups sour cream
1 tablespoon Dijon mustard
1 can (10.75 ounces) cream of mushroom soup
1/2 cup dry white wine
1 cup milk
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup Italian seasoned breadcrumbs
1/4 cup chopped flat-leaf parsley

Place fettuccini in a 9 x 13 inch baking dish that has been sprayed with cooking spray. Melt butter in a large skillet. Cook shrimp in butter until they turn pink. Season shrimp with garlic salt and squeeze lemon juice over the top. Spoon shrimp and drippings over noodles. In a bowl whisk together sour cream, mustard, soup, wine, milk and pepper. Spread soup mixture over the shrimp and noodles. Mix together Parmesan cheese and breadcrumbs. Sprinkle the mixture on top. Bake loosely covered with foil in a preheated 350 degrees for 25 to 40 minutes. Uncover and bake another 5 to 15 minutes or until golden and bubbly. Sprinkle with parsley before serving.

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