2 pounds fresh shrimp – peel, devein, remove tails
1 medium onion - chopped
6 cloves garlic – chopped fine
1/4 cup olive oil
1 Tbsp Knorr Chicken Bouillon
16 ounce package angel hair or linguine - prepared al dente per package
(I typically add 1 Tbsp chicken bouillon and 1 tsp olive oil to boiling water)
1 1/2 sticks butter
8 ounce box mushrooms – thin sliced
1 stick celery – chopped
1/3 cup flour
1 1/2 cups chicken broth
10.5 ounce can cream of celery soup
10.5 ounce can cream of shrimp soup
16 ounces half and half
Salt and pepper to taste
1 stick butter
11 ounce box Cheese Nip Crackers – crushed
1 tsp black pepper
Preheat oven to 350°F
In large frying pan, bring olive oil to medium heat. Sauté onions until translucent. Add garlic, shrimp, and chicken bouillon powder. Cook one-minute, stirring until shrimp begin to turn pink both sides. Remove from pan and set aside. Shrimp will cook further in baking step below.
In same pan, melt 1-1/2 sticks butter. Sauté mushrooms and celery two minutes. Add flour; make sure there are no lumps before adding chicken broth, cream of celery, cream of shrimp, and half and half. If mixture seems too thick, add half and half. Consistency should be creamy, but not thick or runny.
In large bowl; fold gently to mix all ingredients. Transfer to large baking dish.
In separate frying pan; melt stick of butter and add crushed Cheese Nips. Continue at sauté temperature, stirring until golden brown. Careful – they burn easily.
Sprinkle browned crackers over shrimp and pasta mixture in baking dish.
Bake uncovered 20 minutes at 350°F.Makes six adult servings. Great with tossed green salad and garlic bread.