- 6
0/5
(0 Votes)
Ingredients
- 7-1/2 cups (12 oz.) LIGHT N FLUFFY WIDE NOODLE, uncooked
- 2 tablespoons butter or margarine
- 1/3 cup chopped onion
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 cup milk
- 1 pkg. (3 oz.) cream cheese, cubed and softened
- 2 tablespoons dry sherry (optional)
- 1/2 teaspoon dried thyme leaves
- 1 lb. fresh shrimp, peeled and deveined
- 1 cup frozen peas
Preparation
Step 1
In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas; simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce.
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