Submitted by: Larry Roussel

1 pound angel hair spaghetti
2 sticks of butter
1 bag chopped seasonings (McKenzie's blend)
1/2 pound shredded cheese (Sargento 6 cheese Italian)
3 packs Ramen noodles (Thrifty Maid shrimp flavored)
1 pound shrimp (peeled)
2 pounds if you use heads on shrimp
parsley flakes
salt
black pepper
1/2 cup milk

 First, break angel hair into 3 pieces and boil as you are boiling the angel hair, melt 1 stick of butter in a skillet over medium heat. Then, add peeled shrimp to the melted butter. Open 1 of the Ramen noodles and remove the shrimp seasoning packet. (discard the noodles or save and use them for something else at a later time.) Sprinkle the shrimp seasoning packet over the shrimp and melted butter. Now, add 1 teaspoon of parsley flakes to the shrimp as they saute for about 10 minutes or until most of the water has evaporated. Remove the shrimp from the heat and empty the shrimp into a 2 gallon pot that will be used to mix and heat the ingredients. Return the skillet over medium heat and melt the other stick of butter. Add the chopped seasonings. As the season sautes, tend to the angel hair by rinsing the strained pasta and combining it with the shrimp. Mix in the sauteed chopped seasonings and shredded Sargento cheese and place the 2 gallon mixing pot over low heat. Finally, add the remaining two packets of shrimp flavoring, pule 1 teaspoon of salt and a teaspoon of pepper. Mix thoroughly and add milk if needed to prevent the ingredients from sticking to each other. Remove from heat and serve.