1 pound fresh shrimp
1 stick of butter
Dash of thyme, basil, tarragon, rosemary, red and white pepper
1/2 cup finely chopped onions
3 cloves finely chopped garlic
1/2 tablespoon finely chopped bell pepper
1-1/2 tablespoons flour
1/2pint whipping cream
1/2 cup of milk
1/4 pound Velveeta
1/4 pound Monterey
Jalapeno cheese
One 16-ounce bag angel hair pasta

Stove temperature: Medium low

Mix cleaned shrimp with thyme, basil, tarragon, rosemary, red and white pepper.

Melt one stick of butter in large saucepan on medium-low heat. Add onion, garlic and bell pepper. Stir with whisk until onions are transparent.

Add seasoned shrimp, stirring until shrimp turns pink.

Remove from saucepan. Do not over cook shrimp.

Add flour to mixture in saucepan, stirring constantly until mixed. Slowly pour in whipping cream, stirring constantly with whisk then pour milk in slowly.

For a thinner sauce, add a little more milk.

Cube Velveeta and Monterey cheese. Add to saucepan. Stir until cheese melts. Pour shrimp into saucepan and remove from heat.

Cook angel hair pasta according to the directions on package.

Place shrimp sauce over pasta. Serve with green salad and hot bread.