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Friday Feast: Shrimp and Pasta Casserole

August 28, 2009

When you’re given lemons, you make lemonade. Well, when you’re given frozen shrimp your old houseguests left (thanks, Graham and Claire!), you make Paula Deen’s Shrimp and Pasta Casserole. And, it’s glorious and beats lemonade any day.

Shrimp and Pasta Casserole

Preparation time: 30 minutes

Cook time: 30 minutes, plus 10 minutes to sit after baking

Cleanup time: 15 minutes

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 (I confess I used parsley flakes I already had instead of buying fresh parsley.)

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

9 ounces angel hair pasta, cooked (Honestly, I think you can use any pasta. I cooked rigatoni.)

16 oz mild salsa, thick and chunky

2 pounds shrimp, cleaned, peel, and deveined

1/2 cup grated Monterey Jack (We’re a cheddar family, and I think it was a great substitution.)

  • Preheat the oven to 350 degrees.
  • Grease a 12×8 inch pan or glass dish with butter. (You’ll see in the pictures below, but I stupidly greased an 8×8 pan and was too lazy to clean it. It barely worked.)
  • Combine the eggs (beaten first), half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. (At this time, I added some Tabasco, because what’s not better with Tabasco?)

mixing the ingredients

  • Now the layers! Layer 1: Spread 1/2 of the cooked pasted evenly over the pan’s bottom.
  • Layer 2: Cover the pasta with salsa.
  • Layer 3: Add 1/2 of the shrimp.

layer 3!

  • Layer 4: Cover the shrimp with the Monterey Jack (or cheddar in our case).
  • Layer 5: Add the remaining pasta.
  • Layer 6: Add the remaining shrimp.
  • Finally, spread the egg mixture over the top of the casserole.
  • Bake for 30 minutes or until bubbly.

there it goes

  • Let stand for 10 minutes before serving.

DSC01429

Oh, it’s so good. And, it tasted better because the shrimp were free!

oh yummy shrimp

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