Creamy shrimp noodles are way too good to be as easy as this. This batch is more of a Cajun skillet, with the holy trinity of chopped veggies and a bite of jalapeno but with a creamy, cheesy sauce.
1 package (16 ounce size) medium egg noodles
3/4 cup butter
2 medium onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour
3 cups half and half
1 1/2 pound raw medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh Italian parsley
8 ounces process cheese product (like Velveeta), cubed
Bring a pot of salted water to a boil over medium-high heat. Add the noodles and cook until soft. Drain well and set aside.
Melt the butter in a large saucepan over medium-high heat. Add the onions, green pepper, celery, and garlic. Cook, stirring frequently, until the vegetables are soft.
Stir the flour into the vegetables and mix until the flour is incorporated into the butter. While stirring, slowly add the half and half. Bring the sauce to a boil and cook, stirring constantly, for 2 minutes or until thickened.
Reduce the heat to medium-low. Add the shrimp, jalapeno, and parsley. Mix well. Let simmer for 3-4 minutes. Stir in the cheese and cooked noodles. Mix well to coat the noodles in the sauce. Cook for 3-4 more minutes or until the cheese has melted and the shrimp are cooked.
Serve hot.
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