Yes.... Shrimp and NOODLES! Before anyone freaks out, please remember that this dish features a mere 8 ounces of noodles in a recipe with six servings. Also, pasta is in the low glycemic range at 50-54. Be sure to serve with a complimenting green vegetable like asparagus and your pasta load will be minimal.
With that out of the way, make this dish... Seriously, it is absolutely packed with comfort food flavor. Carb counters... take a small serving and have more vegetables. Enjoy!
Ingredients:
- 1 lb peeled and deveined shrimp - tail off
- 8 oz medium or large no-yolk egg noodles
- 2 cans (10 3/4 oz) unsalted condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup sliced scallions
- 1/4 cup chopped orange pepper
- 1/2 tsp dried dill weed
- 1/4tsp black pepper
- 1 tsp salt
- 1/2 cup shredded cheddar cheese
- 1 medium sized tomato – sliced
- flat leaf parsley sprigs/leaves for garnish
Preparation:
Pre-heat oven to 350 degrees. Drop the shrimp into boiling
salt water and simmer for 4 minutes. Drain and rinse with cold water. Cook
noodles al dente and drain well.
Combine noodles with soup, sour cream, scallions, orange pepper, dried dill weed, pepper and salt. Cut 25% of the shrimp into thirds and
fold cut shrimp and cheese into noodle mixture.
Spoon into shallow baking dish. Cover tightly with aluminum foil and bake for 20 minutes.
Remove foil and arrange remaining shrimp and
tomato slices on top of casserole.
Return to oven uncovered for 15 minutes or until hot and
bubbly. Garnish with parsley sprigs/leaves and serve.
Blessed be… and happy cooking!