Shrimp and Mushroom Stroganoff
With frozen shrimp on hand in the freezer, this one-pan dinner is perfect for last-minute dinner entertaining.
10 Mins Prep/30 Mins Total
lb (500 g) peeled deveined shrimp, tails removed (frozen, thawed)
pkg Hamburger HelperTM Stroganoff
lb (250 g) mushrooms, thinly sliced
cup (125 mL) hot water
cup (250 mL) diced tomatoes
Heat butter in large skillet set over medium-high heat; cook mushrooms, onion and garlic for 5 to 6 minutes or until mushrooms and onion are golden and no liquid remains in pan.
Stir in milk, hot water, tomatoes, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for 7 minutes. Stir in shrimp; cook for 3 to 4 minutes or until pasta is tender and shrimp are cooked through.
Remove from heat. Cover and let stand for about 5 minutes or until sauce is thickened. Serve with lemon wedges.