Ingredients
6 0z Linguine
1 medium onion, chopped
1 can (8 oz) pineapple tidbits, drained
3 tbls olive oil
2 cans (10 3/4 oz) Cream of Mushroom Soup
1/2 cup Cream Sherry Wine
1 tbls White Truffle Cream
1 lb. cooked and cleaned shrimp, medium or large
2 cups shredded Italian Blend Cheese
Preparation
Cook linguine as package directs. Keep warm. In a large skillet over medium heat cook and stir onion and pineapple tidbits in olive oil until onion is tender. About 3-5 minutes. Stir in Cream of Mushroom Soup, Cream Sherry Wine, White Truffle Cream and shrimp. Heat through. Drain linguine. Place in baking dish. Stir in ingredients from skillet. Top with shredded cheese. Microwave on high until cheese is nicely melted and contents are hot. About 2-3 minutes.
