Spicy Shrimp and Pasta Casserole
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- butter, for greasing pan
- 2 eggs
- 1 1⁄2 cups half-and-half
- 1 cup plain yogurt
- 1⁄2 cup grated swiss cheese
- 1⁄3 cup crumbled feta cheese
- 1⁄3 cup chopped fresh parsley leaves
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 9 ounces angel hair pasta, cooked
- 16 ounces mild salsa, thick and chunky
- 2 lbs shrimp, cleaned,peeled,and deveined
- 1⁄2 cup grated monterey jack cheese
directions
- Preheat the oven to 350 degrees F.
- Grease a 12 by 8-inch pan or glass dish with butter.
- Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.
- Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan.
- Cover the pasta with the salsa.
- Add 1/2 of the shrimp and then cover it with Monterey Jack.
- Add the remaining pasta and shrimp.
- Spread the egg mixture over top of the casserole.
- Bake for 30 minutes or until bubbly.
- Let stand for 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We all liked this, but didn't love it. I think there was too much of the spices for our taste, yet it lacked something. I loved the use of the feta cheese. I could tweak it but my husband said he would rather just have Shrimp Alfredo. The kids liked this for a change of pace so thanks for the recipe.
-
I halved the recipe (I used thin spaghetti instead of agnel hair pasta) and thought this was a wonderful dish. I read some of the reviews on The Food Network and some complained about it being soggy on the bottom, make sure and not add to much liquid from the salsa and if using frozen shrimp defrost and drain well. After 30 minutes I upped the temp to crisp up the top… YUMM. My DH went back for thirds!
-
Tried this out on shrimp-loving guests, and it was a huge success. What's not to like? I found the cooking time to be considerable longer than 30 minutes, but I had put it together mostly ahead of time so all the ingredients were very cold at the start of baking. Also, I would probably drain the salsa next time since it was a bit runny. But what flavor!
Tweaks
-
I halved the recipe (I used thin spaghetti instead of agnel hair pasta) and thought this was a wonderful dish. I read some of the reviews on The Food Network and some complained about it being soggy on the bottom, make sure and not add to much liquid from the salsa and if using frozen shrimp defrost and drain well. After 30 minutes I upped the temp to crisp up the top YUMM. My DH went back for thirds!
RECIPE SUBMITTED BY
cooking_geek
Charlottesville, Virginia