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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from American Beauty. Ingredients:
7 1/2 cups wide egg noodles, uncooked |
2 tablespoons butter |
1/3 cup chopped onion |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup milk |
3 ounces cream cheese, softened and cubed |
2 tablespoons dry sherry |
1/2 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.
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