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Santa Fe Shrimp Supper
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4 ounces (1 1/2 cups) dried mini lasagna noodles


1/4 cup Land O Lakes® Butter

1 (12-ounce) package frozen medium raw shrimp, thawed, deveined, rinsed, drained

1/4 cup all-purpose flour

2 cups milk

1/4 cup sliced green onions

2 tablespoons chopped fresh parsley

1 teaspoon garlic salt

1 teaspoon dried basil leaves

1/4 teaspoon hot pepper sauce

1 (16-ounce) bag frozen vegetable mixture (corn, broccoli and red pepper),   thawed, well drained

2 tablespoons dry sherry

1/4 cup freshly grated Parmesan cheese, if desired

 *Substitute 1 cup frozen corn, 1 cup frozen broccoli florets and 1/2 cup coarsely chopped red bell pepper. Melt butter as directed. Add red pepper; cook 1 minute. Add shrimp; continue as directed above.

How to make

  1. STEP 1

    Cook noodles according to package directions. Drain; set aside.

  2. STEP 2

    Meanwhile, melt butter in 3-quart saucepan until sizzling; add shrimp. Cook over medium heat, stirring occasionally, 5-7 minutes or until shrimp turn pink. Remove shrimp with slotted spoon; set aside.

  3. STEP 3

    Whisk in flour into same pan until smooth and bubbly. Whisk in milk, green onions, parsley, garlic salt, basil and hot pepper sauce. Continue cooking, stirring occasionally, 3-5 minutes or until sauce thickens and comes to a full boil. Boil 1 minute.

  4. STEP 4

    Stir in cooked noodles, shrimp, vegetables and sherry. Continue cooking, stirring occasionally, 5-7 minutes or until mixture is heated through. Sprinkle with Parmesan cheese.

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