2 tbsp. butter
2 cloves garlic, minced
1/4 c. sliced green onion
1 (4 oz.) can chopped green chilies
1 c. Thick & Chunky Old El Paso salsa
2 tbsp. lime juice
1 lb. lg. shrimp, peeled and deveined
8 oz. fettucini, cooked and drained

In a large skillet, melt butter and saute garlic and onion for 3 to 4 minutes. Stir in green chilies, salsa and lime juice, cook until bubbly. Stir in shrimp, cook shrimp until cooked and turns pink.

On a large platter, place fettucini and top with shrimp and salsa. Serve with a tossed salad and French bread. Makes 4-6 servings.