I consider myself somewhat of a foodie. I prefer high quality ingredients to generics, foods that can only be described as an acquired taste, and intensive cooking techniques. In fact, I was almost too ashamed to post this recipe, but then I realized that posting it would, in fact, make the world a better place.
You see, this recipe includes the THREE items that make me cringe. But somehow, when you put them together, you have this magical dish. A dish that feeds a large crowd for pennies, a dish that they won’t just eat, but one that they will crave and request for the rest of their lives. It’s THAT. GOOD.
This makes a very large batch, but the sauce freezes well for a quick weeknight reheat. It comes together in just a few minutes and can easily double for big gatherings. It is easy to throw in the crockpot and take to sports dinners, family reunions, or to keep all to yourself.
- Chop onions, bell peppers, and celery. Finely mince garlic.
- Heat olive oil in a skillet. Add onions, peppers, celery, and garlic. Sautee over medium heat until onions turn clear. Stir in mushrooms and cook until tender.
- Mix in cream soups, Velveeta, and seasonings. Stir constantly until Velveeta is melted.
- Turn to low heat and add shrimp to saucepan. Cook 5-7 minutes, or until the shrimp turn pink.
- Serve over cooked spaghetti noodles.