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Angel Hair Shrimp Bake

 Angel Hair Shrimp Bake
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
12 ServingsPrep: 25 min. Bake: 25 min.


  • 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.
Nutritional Facts: 1 cup equals 220 calories, 8 g fat (5 g saturated fat), 144 mg cholesterol, 452 mg sodium,

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Angel Hair Shrimp Bake (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.