Spicy Shrimp and Pasta Casserole 
Based on 1 review
Ingredients:
2 lb shrimp, cleaned, peeled and de-veined
16 ounce mild salsa, thick and chunky
9 ounce angel hair pasta, cooked
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/3 cup fresh chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half and half
2 eggs
1/2 cup grated Monterey Jack cheese
Directions
Preheat 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.
Recipe courtesy Paula Deen
Servings: 8 servings
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook
Ratings for this Entry:
Submitted on January 1, 2009
This recipe ran me 37.00 for ingredients at the local grocery. Was easy to prepare but turned out extremely bland and fishy. I was beyond disappointed and for the price, could've ate out and enjoyed myself. The leftovers even went in the garbage---and I'm not a picky eater. HIGHLY DISAPPOINTED.
