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Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 cup) equals 558 calories, 25 g fat (15 g saturated fat), 281 mg cholesterol, 1,410 mg sodium, 42 g carbohydrate, 3 g fiber, 42 g protein.
Originally published as Sunday Shrimp Pasta Bake in Taste of Home February/March 2006, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 20, 2011 by wjdahler
Have made several times, always a hit!
Reviewed on Nov. 21, 2010 by Liz21078
Have made this several times, so good! I also made it for work with chicken instead of shrimp due to a coworkers allergies and that was also good. A keeper!
Reviewed on Mar. 01, 2010 by marigross
EXCELLENT! Family LOVED! But dangerous.... Hard to stop eating it!!!
Reviewed on Oct. 06, 2008 by susannette
the green chilies made it a little too spicy for my families taste. The vermicelli seemed to stick together. Thin spaghetti might have been better. We only needed to serve 4 and weren't sure if it could be frozen for later.
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