- 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
- 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 a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Angel Hair Shrimp Bake
"This is a award winning recipe from before 2001. From Mr. William Sarnecky, Chester VAHe was the first place winner in the Dairylicious Pasta Dishes Contest sponsored by the Southeast United Dairy Assn, Atlanta GA. I have the book. I have made it over many times. Sorry Susan Davidson- Elm Grove, WI- not yours!A great variation is to add some Cooked italian sausage in place of the shrimp.This recipe is great hot or room temp. Perfect for pot luck! Thank you Mr. Sarnecky!"
"loved it I did not use the yogurt I did the mayo and ranch dressing"
"I've made this recipie several times. However, on a recent trip to the beach, and no grocery store around, I found myself having to make some substitutions, and we are glad we did! Instead of using the half-and-half and yogurt, I used mayonnaise and ranch dressing. I think this has been the best shrimp bake we have made!"
"This dish was great! However, the shrimp did take longer to cook."
"one of my absolute favorite things to make. So delicious!"