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Thaw out frozen peas and frozen cooked shrimp. Preheat oven to 375 degrees. If desired, chop shrimp into pieces. Cook egg noodles according to package directions. Undercook the noodles slightly since they will be cooked during the baking process. Combine the two cans of cream of shrimp soup and the two cans of evaporated milk. Add salt and pepper to taste. Add the shrimp, lump crab, peas and noodles to the soup/milk mixture. Use some of the butter to grease the sides and bottom of a 9x13-inch baking dish. Pour your mixture into the baking dish. Only use the milk if there is not enough liquid to ALMOST cover the noodles when poured into the baking dish. (You do not want to have the noodles completely covered). Use the rest of the butter to put small dabs over the top of the casserole, salt and pepper lightly and then sprinkle with a small amount of paprika to give the top of the casserole color for a nice presentation. Bake for 40-50 minutes. The sauce should be thickened and reduced to about half. Let the casserole sit on the counter for about 10 minutes before serving.