Angel Hair Shrimp Bake Recipe

Angel Hair Shrimp Bake Recipe
Photo by: Taste of Home
Rating

84% would make again

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:

Healthy

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  • 12 Servings
  • Prep: 25 min. Bake: 25 min.

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 shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutrition 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.

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

When buying shrimp, save money by peeling and deveining them yourself. Here are some methods on preparing…


VIDEO: Shrimp Methods

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Reviews for Angel Hair Shrimp Bake (4)

Angel Hair Shrimp Bake Recipe

Angel Hair Shrimp Bake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

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.

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