Paula’S Spicy Shrimp and Pasta Casserole

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Pasta doesn't make you fat. How much pasta you eat makes you fat.

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  • 8
  • Easy
  • 15 mins
  • 40 mins
  • 10 mins
  • Average budget

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

Preparation

Step 1

Preheat oven to 350 degrees.

Step 2

Grease a 12 by 8-inch pan or glass dish with butter.

Step 3

Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.

Step 4

Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan.

Step 5

Cover the pasta with the salsa.

Step 6

Add 1/2 of the shrimp and then cover it with Monterey Jack.

Step 7

Add the remaining pasta and shrimp.

Step 8

Spread the egg mixture over top of the casserole.

Step 9

Bake for 30 minutes or until bubbly.

Step 10

Let stand for 10 minutes before serving.

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“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.” ~ Bubba

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