Thaw frozen peas and cooked frozen shrimp.

Preheat oven to 375°F.

1. If desired, chop the shrimp. Cook egg noodles according to package instructions. Reduce cooking time for noodles, as they will be cooked a second time.

2. Combine two cans of shrimp cream and two cans of evaporated milk. Season with salt and pepper to taste.

3. Add shrimp, crab pieces, peas, and noodles to the milk and soup mixture. Lightly butter the sides and bottom of a 9×13 inch baking dish. Pour the preparation into the baking dish.

4. Use milk only if there is not enough liquid to cover most of the noodles once they are in the baking dish. (Noodles should not be completely covered). Use the remaining butter and dot the top of the casserole with small touches. Season lightly with salt, pepper, and sprinkle with a little paprika for presentation.

5. Bake in the oven for 40 to 50 minutes. The sauce should have thickened and reduced by half. Let the casserole rest on the counter for about 10 minutes before serving.