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Shrimp & Macaroni Casserole Recipe

Shrimp & Macaroni Casserole Recipe photo by Taste of Home

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Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. —Michael Cohen, Los Angeles, California

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Shrimp & Macaroni Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 3 Servings

20 20 40

Ingredients

1 cup uncooked elbow macaroni
1 egg
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound uncooked shrimp, peeled, deveined and chopped
3/4 cup chopped fresh spinach

Directions

Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat. Stir in shrimp and spinach.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted. Yield: 3 servings.

Nutritional Facts 1 cup equals 371 calories, 21 g fat (12 g saturated fat), 175 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Shrimp & Macaroni Casserole in Cooking for 2 Spring 2009, p31

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

Shrimp dinner recipes»

Light-Bodied White Wine

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

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Shrimp & Macaroni Casserole

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Reviewed on Jan. 05, 2012 by ekatiakarpova

This is very good, but it is little bit dry.

Reviewed on Oct. 25, 2011 by seahorse35

i forgot to add the stars to my previous post. I give it 5 stars, this is very good! I used no fat half and half and the healthy "butter" spread to help with calorie and fat content. I want to see if I can find low fat parmesan cheese somewhere. That would really help. I still would like to know about freezing it, though. I would like to double it and freeze half and wonder about freezing it before or after putting it in the oven. Any suggestions would be appreciated. I would serve this to company!

Reviewed on Oct. 23, 2011 by seahorse35

I would like to know if anyone has tried to freeze this. I would love to be able to make extras and freeze for a quick dinner on a busy day.

Reviewed on Oct. 17, 2011 by robinmag

Wow, wow, wow. I made this for dinner last night and ate the leftovers for lunch and dinner today and wishing I had some more for tomorrow. Followed the recipe almost exactly, but I added a little more salt because I like things pretty salty. I can't wait to make it again.

Reviewed on Sep. 27, 2011 by darcien007

I am giving this a five based upon the wondeful recipe. I used whole grain egg noodles. Nest time I think i will use shells. I also used a combination of swiss and gruyre cheese. I doubled the recipe. I LOVED it. However, it was missing something...not sure what yet. I did squeeze some lemon over shrimp and spinach. Maybe some artichoke hearts added. Just needs something a little more.

Reviewed on Apr. 08, 2011 by tramar

I don't eat shellfish so I substituted 2 cans Albacore Tuna for the Shrimp and it was still fabulous! I did add a package of fresh sliced Cremini Mushrooms lightly browned in

the 2 tablespoons melted butter and added them to the egg and cream. This is now dubbed my new "Gourmet Tuna Casserole" and will be relied upon often. Bon Appetit!

Reviewed on Mar. 26, 2011 by Rockamama

For a more elegant presentation, substitute fettucine noodles for the macaroni.

Reviewed on Feb. 08, 2011 by CWyatt

Delicious! My husband especially loved this recipe! I did not have any spinach on hand, so I used broccoli, and used a larger ratio of broccoli/shrimp to pasta. I will definitely make this again!

Reviewed on Nov. 08, 2010 by jamiekidd77

My family and I LOVED this recipe. I doubled it to serve 4 and it came out delicious. We liked it so much that I made it again a couple nights later. One thing I did not do was chop the shrimp, I left them whole and it was even more delicious. Great recipe!

Reviewed on Oct. 04, 2010 by swtlissdrmwvr

This is so delicious! I used a different noodle but followed the recipe exactly! It was so yummy! This is requested alot in my home!

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