Shrimp & Macaroni Casserole Recipe
Shrimp & Macaroni Casserole Recipe photo by Taste of Home
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Shrimp & Macaroni Casserole Recipe

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4.5 47 62
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Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. —Michael Cohen, Los Angeles, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 3 servings


  • 1 cup uncooked elbow macaroni
  • 1 egg, beaten
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked shrimp, peeled, deveined and chopped
  • 3/4 cup chopped fresh spinach

Nutritional Facts

1 cup: 371 calories, 21g fat (12g saturated fat), 175mg cholesterol, 671mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 25g protein.


  1. Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted. Yield: 3 servings.
Originally published as Shrimp & Macaroni Casserole in Cooking for 2 Spring 2009, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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LindaE123 User ID: 661915 264689
Reviewed Apr. 15, 2017

"Nice recipe. Like many others, I substituted peas for the spinach (I actually used a peas & carrots blend) and in addition to the shrimp, which I precooked from reading reviews that some of the shrimp didn't cook completely, I tossed in some imitation lobster as well. Real lobster would be better, but I only buy it when it's on sale. This would also be good with bay scallops. I may try that next time instead of the imitation lobster."

browns19fan User ID: 919833 244909
Reviewed Mar. 4, 2016

"Marvelous! I followed the recipe pretty closely, except that I used cheddar cheese instead of the Parmesan, and I experimented a bit with the spinach. I defrosted a 10-ounce package, squeezed it as dry as I could get it, spread it out on a cookie sheet that I first coated with cooking spray, and baked it at 350 degrees for half an hour. The baking removed even more liquid without drying the spinach out completely.

I also cut the shrimp in half crosswise instead of chopping them. Although the visible shrimp were cooked, the ones buried in the casserole needed a little nuke-time. We will definitely be having this again, so I will try halving the shrimp lengthwise."

cindysunflower User ID: 7921064 242463
Reviewed Jan. 24, 2016

"Very yummy! I made this on a "snow day" with what I had on hand. Like others I used a combination of cheeses for the parmesan (cheddar, smoked gruyere, and parm) and substitutes peas for the spinach. I will definitely make this again."

veggiemama User ID: 4640590 216710
Reviewed Jan. 2, 2015

"So easy yet sooo delicious! I used precooked shrimp."

joycerm53 User ID: 703299 104508
Reviewed Nov. 17, 2014

"This was very good. The only change I made was I used a Asiago, Fontina, Parmesan, Provolone mix in place of the Parmesan. My husband liked it. Will make again."

Julie47 User ID: 5769337 164812
Reviewed Jan. 26, 2014

"So very very good! Frozen peas are great in place of the spinach. Cooked shrimp instead of raw worked as well."

Igraine32 User ID: 7006585 180495
Reviewed May. 31, 2013

"Wow! Ok, I doubled the recipe. I also added a couple of seasonings - old bay & paprika just on top. I should also say that the garlic cloves were huge so this was very garlicky - delicious if you love garlic. I would have done a full pound of shrimp for 6 servings though. Next time."

luvoffood User ID: 7211799 104507
Reviewed Apr. 3, 2013

"Delicious! The trick is to add different cheeses. I used shredded asiago, provolone, romano, mozzarella, fontina and parmesan. Yum!"

LauraJK User ID: 1069385 179386
Reviewed Jan. 20, 2013

"This recipe will go into my collection. Made it tonight for dinner and it turned out great. My husband remarked "this is a good one!". Would like to double and freeze one next time. I did add more shrimp and a bit more spinach. Was kind of casual with the ingredients. I can see where this would be easy to adjust to your tastes (different types of cheeses, more veggies, etc..). Went together quickly - did have to cook about 15 minutes extra, but probably because I added quite a bit more shrimp."

ahd605 User ID: 2867335 180494
Reviewed Jan. 5, 2013

"we enjoyed this i did add more shrimp :-)

Was a great grown up mac and cheese"

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