Creamy Shrimp Noodle Skillet
This is a flavorful seafood dish that draws compliments each time I serve it to family and friends.
This is a flavorful seafood dish that draws compliments each time I serve it to family and friends.
- 3/4 cup butter
- 1 tablespoon all-purpose flour
- 1 medium green pepper chopped
- 2 tablespoons fresh parsley minced
- 3 garlic cloves minced
- 2 medium onions chopped
- 16 oz medium egg noodles
- 2 celery ribs chopped
- 3 cups half-and-half cream
- 1 1/2 pounds medium shrimp uncooked , peeled and deveined
- 1 jalapeno pepper seeded and chopped
- 8 ounces velveeta cubed
- Carbohydrate 70.4832961890913 g
- Cholesterol 371.514139832601 mg
- Fat 50.6085180198526 g
- Fiber 3.93292686933053 g
- Protein 44.7459375658282 g
- Saturated Fat 29.9149905713687 g
- Serving Size 1 1 - (454g)
- Sodium 994.685088841152 mg
- Sugar 66.5503693197608 g
- Trans Fat 6.29448267925299 g
- Calories 915 calories
Step-by-step
- Cook noodles according to package directions; drain and set aside.
- In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.
Swapping the half-and-half cream for a dry white wine and heavy cream blend cuts the residual sweetness while retaining the necessary fat ratio required to keep the cheese emulsion stable without breaking. While fresh seafood dishes are traditionally consumed immediately upon preparation, starch-heavy pasta dishes containing shrimp and melted process cheese products undergo distinct textural shifts when cooled and reheated. As the starch molecules in the egg noodles retrograde and reabsorb surrounding moisture overnight in the refrigerator, the sauce tightens significantly into a dense, casserole-like consistency that responds best to gentle stovetop restoration rather than high-wattage microwave blasts.
Reviving Chilled Seafood Pasta
Restoring day-old pasta requires introducing free liquid to counteract the starchy tightening that occurs during storage. Place the chilled portions into a wide skillet over medium-low heat, whisking in two tablespoons of water or milk per serving to loosen the dairy-based sauce before the shrimp reach a second, toughening heat threshold. Cook only until the internal temperature reaches 74 degrees Celsius, ensuring the shellfish remains tender rather than rubbery. Stir continuously to distribute the melting fats evenly across the noodles.
- If the sauce appears separated, remove the pan from the heat source immediately and vigorously whisk in a single pat of cold butter to re-emulsify the dairy solids.
- Keep refrigerated portions stored in an airtight glass container for no longer than two days due to the perishable nature of the shrimp.
- Avoid boiling the dish during reheating, as high heat causes the protein structures in both the shrimp and the dairy to seize and release moisture.
