Ingredients : 

1 pound shrimp, peeled and deveined
1 teaspoon salt
3 cups wide egg noodles
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1/2 cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained (optional)
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced

Direction : 

Preheat an oven to 175 ° C/350 ° F. Grease 3-quart casserole dish
lightly.

Use water to fill big pot; boil on high heat. Mix shrimp in; lower
heat to simmer. Cook shrimp for 3 minutes till bright pink and
opaque. Transfer shrimp to a bowl using slotted spoon. Put water
on full rolling boil on high heat; mix noodles in. Cook for 8
minutes till noodles are tender. In a colander set in sink, drain.

Melt 2 tablespoons of butter in saucepan on medium heat. Mix
flour into butter to create a paste. Take pan off heat. Whisk cream
and milk slowly in till smooth. Season with black pepper and salt
to taste. Put sauce on heat; reduce heat to simmer. Constantly
whisk for 5 minutes till sauce is thick.

Put noodles in the prepared casserole dish. Top with cooked
shrimp, mushrooms and peas. Put sauce on casserole. Evenly
sprinkle crushed cracker crumbs on top. Use 6 thin butter slices
to dot top of casserole.

In preheated oven, bake for 1 hour till cracker topping is golden
brown and crisp.

Nutrition Information : 

Calories: 263 calories;
Cholesterol: 126
Protein: 15.9
Total Fat: 11.9
Sodium: 614
Total Carbohydrate: 22.9