2 sticks butter
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
2 tbsp. finely chopped fresh jalapeno pepper (no seeds)
3 cloves minced cloves
1/4 c. flour
1 pt. half and half
1 lb. cubed Velveeta cheese
2 lbs. small to med. shrimp, cleaned & lightly cooked
Seasoned salt or creole seasoning
2 (1 lb.) pkgs. pasta

Saute all vegetables in butter until soft. Add 1/4 cup flour and stir in half and half. Stir until smooth and simmer a few minutes. Add Velveeta. Add seasoned salt or creole seasoning to taste. Mix and simmer for a few minutes. Add shrimp and stir. Cook pasta until just done (do not overcook). Spread pasta in bottom of 2 buttered or sprayed 13"x9" baking dishes. Pour shrimp sauce over pasta. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 15 minutes or until bubbly. NOTE: This recipe can be cut in half to make 1 dish. 10 to 15 servings.