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Angel Hair Shrimp Bake Recipe

Angel Hair Shrimp Bake Recipe photo by Taste of Home

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Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson Elm Grove, Wisconsin

This recipe is:

Diabetic Friendly

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Angel Hair Shrimp Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

Ingredients

1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup (8 ounces) plain yogurt

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 cup equals 220 calories, 8 g fat (5 g saturated fat), 144 mg cholesterol, 452 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.

Originally published as Angel Hair Shrimp Bake in Taste of Home December/January 2005, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Angel Hair Shrimp Bake

Angel Hair Shrimp Bake

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Reviewed on Jan. 24, 2010 by desperado33

For some reason the shrimp took an extra 20 mins above the 30 mins previous. Don't know if anyone else had this problem. But tasty

Reviewed on Jan. 06, 2010 by katlaydee3

Excellent recipe, I cooked it slightly longer (maybe 40 minutes) and it was not at all watery.

Reviewed on Nov. 21, 2009 by katsamcamsmom

Was missing something....

Reviewed on Aug. 24, 2009 by MariaLoon

I read you can substitute butter and milk for half and half... but what about sour cream instead of plain yogurt or instead of half and half? Could that be a substitute for either of those ingredients?

Reviewed on Jan. 05, 2009 by susannette

Makes too much for our family, not sure if leftovers can be frozen. sc

Reviewed on Oct. 05, 2008 by alee8837

My husbands new favorite. He loves it! Does get kinda watery from the salsa after heating...but still sooo good.

Reviewed on May. 14, 2008 by onesleekcat1

This is a wonderful recipe! However, next time I make it I will use less salsa, it gets to watery when heated.