1 (8 oz.) pkg. spaghetti
3 tbsp. butter
3 tbsp. all purpose flour
1/2 tsp. dried dill weed
1 3/4 c. milk
2 (4 1/2 oz.) can shrimp, drained
1/4 c. sliced, pitted ripe olives
1 tbsp. snipped parsley
1 tbsp. lemon juice

Cook spaghetti according to package directions; drain. In sauce pan, melt butter; stir in flour, dill weed, and dash of salt. Add milk; cook and stir until slightly thickened and bubbly. Add shrimp, olives, parsley and lemon juice. Heat through. Serve over hot spaghetti. Serves 4 or 5.