Creamy Shrimp and Noodles

1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tbsp butter or margarine
1 cup finely chopped, drained, canned tomatoes
1 tbsp paprika
1 cup reduced-fat sour cream
1 package (3 ounces) cream cheese, cubed
1 1/2 pounds peeled deveined shrimp, cooked, finely chopped
1 package (8 ounces) thin egg noodles, cooked, drained, chopped
Salt and pepper, to taste

Sauté onion and bell pepper in butter in large skillet until softened, about 5 minutes, stirring occasionally.  Stir in tomatoes and paprika; heat to boiling.  Reduce heat and simmer until thickened, about 5 minutes.  Add sour cream and cream cheese, stirring over medium heat until cream cheese is melted.  Do not boil.  Stir in shrimp and noodles; over medium heat until heated through.  Season to taste with salt and pepper.

Makes 6 servings.

*Recipe courtesy of the “I Can’t Chew Cookbook”

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