16 oz Creamette® Rotelle
1 cup sliced mushrooms
2 Tbsps butter
1 can (10 3/4 oz.) condensed Cheddar cheese soup
1/4 cup dry white wine
1 lb cooked shrimp, peeled and deveined

Cooking Directions:

1.  Prepare pasta according to package directions; drain. 

2.  Meanwhile, cook mushrooms in butter in medium saucepan.

3.  Stir in soup, wine and shrimp. Heat thoroughly, stirring frequently. Do not boil.

4.  Serve sauce over hot pasta.