Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe comes from American Beauty.

Ingredients Nutrition

  • 7 12 cups wide egg noodles, uncooked
  • 2 tablespoons butter
  • 13 cup chopped onion
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup milk
  • 3 ounces cream cheese, softened and cubed
  • 2 tablespoons dry sherry
  • 12 teaspoon dried thyme
  • 1 lb fresh shrimp, peeled and deveined
  • 1 cup frozen peas
  • salt and pepper

Directions

  1. In large skillet over medium heat, melt butter; add onion and cook 3 minutes.
  2. Add shrimp and cook until barely pink.
  3. Stir in soup, milk, cream cheese, sherry, thyme and peas.
  4. Simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper.
  5. Meanwhile cook noodles according to package directions; drain.
  6. Toss hot noodle and sauce; serve and enjoy.

Reviews

(2)
Most Helpful

I originally found this recipe & cut it out of a magazine suppliment. A slight meltdown in the kitchen ended in the recipe missing & me frantic. Easy to make & a major hit with my husband. It's addicting!

poodle.dbs February 06, 2007

I doubled the sauce. My family really liked this. Didn't have sherry so used White Zin. Had a family member who can't eat shrimp so in seperate small skillet fixed chicken breastand added sauce w/peas. Then put (already) cooked shrimp in sauce. Did not add noodles to sauce so everyone could put noodles on plate then shrimp or chicken Newqburg. Personally, next time will use a little less thyme. Over all, the family really liked this and asked to have again. Thanks Mrose.

Thellie January 07, 2007

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