Minnesota Food Lover

This recipe comes from our church cookbook.  I love church cookbooks.  They are full of everyone’s favorite recipes!

This dish is really easy.  The longest part was taking the shells off the shrimp.  I made this recipe twice because the first time I had spinach that needed to be used and I wanted to taste the difference with the peas which are in the original recipe.  I preferred the spinach which seemed to give it more flavor.  My husband preferred the peas so the choice is yours.  I added garlic because what doesn’t taste better with garlic!

Easy Shrimp Newburg My Way
Serves 6

8 oz. wide egg noodles or no yolk egg noodles, uncooked
2 T butter or a mix of butter and olive oil
1 small onion, chopped
1 large clove of garlic, minced
1 can Healthy Choice condensed Cream of Mushroom soup
1/2 c milk
3 oz. Neufchatel cheese (1/3 less fat cream cheese), softened and cubed
2 T fresh herbs (parsley, basil, tarragon), minced or 1/2 tsp dried
1 lb. medium or large shrimp, peeled and deveined
1 C frozen peas or 3 cups fresh spinach, chopped
Salt and pepper to taste

Bring water to boil for the noodles and cook according to the directions.

While noodles are cooking melt butter and/or oil in a large non-stick skillet over medium heat.  Add onion and cook a few minutes.  Add Shrimp and garlic and cook until the shrimp are barely pink.  Stir in soup, milk, cream cheese, peas or spinach and dried herbs if using.  Lower heat and stir until the cream cheese is incorporated.  Season the shrimp mixture with salt and pepper.  Toss with hot noodles and fresh herbs.  Serve.  Very easy!