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Spicy Shrimp And Pasta Casserole

Type: Fish, Shellfish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

  Butter - for greasing pan
2   Eggs
1 1/2 cups 355mlHalf-and-half
1 cup 237mlPlain yogurt
1/2 cup 73g / 2.6ozGrated Swiss cheese
1/3 cup 48g / 1.7ozCrumbled feta cheese
1/3 cup 13g / 0.5ozChopped fresh parsley leaves
1 teaspoon 5mlDried basil - crushed
1 teaspoon 5mlDried oregano - crushed
9 oz 255gAngel hair pasta - cooked
16 oz 454gMild thick and chunky salsa
2 lbs 908g / 32ozShrimp - cleaned, peeled,
  And deveined
1/2 cup 118mlGrated Monterey Jack

Recipe Instructions

Preheat the oven to 350 degrees. 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.

This recipe yields 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B05) - from the TV FOOD NETWORK

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