Shrimp and Mushroom Stroganoff

How To Video

lb (500 g) peeled deveined shrimp, tails removed (frozen, thawed)

pkg Hamburger Helper^TM Stroganoff

tbsp (30 mL) butter

1/2

lb (250 g) mushrooms, thinly sliced

onion, thinly sliced

cloves garlic, minced

2 1/4

cups (550 mL) milk

1/2

cup (125 mL) hot water

cup (250 mL) diced tomatoes

lemon, cut into wedges

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 Helper^TM 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.