Spicy Shrimp and Pasta Casserole

By MaryEllen

This recipe came from the Food Network – it’s one of Paula Deen’s. I alternate the layering of the shrimp and cheese mixture though to get better coverage.

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 (I get the Mediterranean flavored at Kroger)
• 1/3 cup chopped fresh parsley leaves
• 1 tsp dried basil
• 1 tsp dried basil
• 1 tsp dried oregano
• 9 oz. Angel Hair pasta
• 16 oz. mild salsa, thick and chunky
• 2 pounds shrimp, cleaned, peeled and deveined
• 1/2 cup grated Monterrey Jack cheese

Preparation

Step 1

Preheat oven to 350 degrees

Grease a 12 x8 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 ½ of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add ½ of the shrimp and then cover it with Monterrey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over the top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.





Serves 8