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Spicy Shrimp and Pasta Casserole Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 10 Prep + 30 Cook
8 Servings
$ /Serving

Spicy Shrimp and Pasta Casserole Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
8 Servings
$ /Serving

Ingredients

  • 2 lbs shrimp, cleaned, peeled and deveined
  • 16 oz mild salsa, thick and chunky
  • 9 oz angel hair pasta, cooked
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup feta cheese, crumbled
  • 1/2 cup Swiss cheese, grated
  • 1 cup plain yogurt
  • 1 1/2 cups half and half
  • 2 eggs
  • 1/2 cup Monterey Jack cheese, grated

Preparation

Preheat oven to 350°. 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.

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