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Sunday Shrimp Pasta Bake Recipe

Sunday Shrimp Pasta Bake Recipe photo by Taste of Home

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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.

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Sunday Shrimp Pasta Bake Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 tablespoons butter, cubed
6 garlic cloves, minced
2 tablespoons all-purpose flour
2 pounds cooked medium shrimp, peeled and deveined
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 green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. 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.

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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Reviews for Sunday Shrimp Pasta Bake

Sunday Shrimp Pasta Bake

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Reviewed on Jan. 03, 2013 by Sumpin2Eat

Awesome receipe...it is one of our favorites.

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.