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  • 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


Servings 6


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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