Spaghetti Marina Recipe
Ingredients
| Spaghetti | 8 Ounce | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Dried dill weed | 1⁄2 Teaspoon | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Canned shrimp | 9 Ounce | |
| Sliced pitted ripe olives | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1863 Calories from Fat 490
% Daily Value*
Total Fat 65 g100%
Saturated Fat 31.2 g155.9%
Trans Fat 0 g
Cholesterol 136.3 mg45.4%
Sodium 664.7 mg27.7%
Total Carbohydrates 233 g77.6%
Dietary Fiber 2.1 g8.4%
Sugars 21.4 g
Protein 105 g209.8%
Vitamin A 59% Vitamin C 46.8%
Calcium 91.8% Iron 132.5%
*Based on a 2000 Calorie diet
Directions
In saucepan melt butter; stir in flour, dill, and dash salt.
Add milk; cook and stirtill slightly thickened and bubbly.
Add shrimp, olives, parsley, and lemon juice.
Heat through.
Serve over hot spaghetti.
Chef
