Creamy Shrimp Noodle Skillet

I made this with regular milk and skipped the cheese, but it was still to-die- for. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and Cora Robin of St. Bernard, Louisiana.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 16  ounces  egg noodles
• 2  onions (medium, chopped)
• 1  green pepper (medium, chopped)
• 2  celery ribs, chopped
• 3  garlic cloves, minced
• 3⁄4 cup butter
• 1  tablespoon all-purpose flour
• 3  cups half-and-half
• 1 1⁄2 lbs shrimp (uncooked, peeled, and deveined)
• 1  jalapeno pepper (seeded and chopped)
• 2  tablespoons fresh parsley, minced
• 8  ounces processed cheese, cubed

Directions

1. Cook noodles according to package directions. Drain and set aside.
2. In a large saucepan or Dutch oven, saute the onions, green pepper, celery, and garlic in butter until tender.
3. Stir in flour until blended.
4. Gradually stir in cream.
5. Bring to a boil and cook and stir for 2 minutes or until thickened.
6. Reduce heat and add shrimp, jalapeno pepper, and parley.
7. Simmer, uncovered, for 3 minutes.
8. Stir in cheese and cook 3 minutes longer or until cheese is melted.
9. Stir in the noodles and heat through.