Sunday Shrimp Pasta Bake Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 558
  • Fat:
  • 25 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 281 mg
  • Sodium:
  • 1410 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 3 g
  • Protein:
  • 42 g


Pesto Pasta

"My husband loves this fresh-tasting side dish that's as good as it is easy," assures Karen Behrend of Newport,... View this recipe »


 

Savory Seafood Supper

With Thanksgiving, Christmas and New Year’s behind us for another year, my husband, Ron, and I are... Read this article »



Microwave-1,100 watt

This recipe was tested in a 1,100-watt microwave. Read more »


Vegetable Yields

At this time of year, we have more green peppers than we can use. I like to chop and freeze them in 1/4-cup... Read more »

Sunday Shrimp Pasta Bake

Taste of Home - try a FREE ISSUE today!

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.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 25 min.

Ingredients:

  • 12 ounces uncooked vermicelli
  • 1 medium green pepper, chopped
  • 5 green onions, chopped
  • 6 garlic cloves, minced
  • 6 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 2 pounds deveined peeled cooked medium shrimp
  • 1 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon grated Parmesan cheese

Directions:

Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
    In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
    Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.