Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson Elm Grove, Wisconsin
- 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.
Originally published as Angel Hair Shrimp Bake in Taste of Home December/January 2005, p38
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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