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Shrimp & Macaroni Casserole Recipe

Shrimp & Macaroni Casserole Recipe

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. YIELD:3 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Shrimp & Macaroni Casserole

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 2, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 3, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 5, 2013

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

Was a great grown up mac and cheese"

MY REVIEW
Reviewed Dec. 21, 2012

"The only change I made to this recipe was that I quadrupled the ingredients so that I could make two small casseroles and freeze one of them. I wasn't actually very impressed. It was very quick and easy, but it wasn't the most appetizing meal. I probably won't make this again."

MY REVIEW
Reviewed Dec. 21, 2012

"The only change I made to this recipe was that I quadrupled the ingredients so that I could make two small casseroles and freeze one of them. I wasn't actually very impressed. It was very quick and easy, but it wasn't the most appetizing meal. I probably won't make this again."

MY REVIEW
Reviewed Nov. 11, 2012

"So quick, so easy, so delicious. Made exactly as written except left medium shrimp whole, doubled the recipe and increased shrimp. My husband and daughter absolutely loved it and said they definitely want it again. Thanks for sharing."

MY REVIEW
Reviewed Nov. 10, 2012

"quick, easy, yummy!"

MY REVIEW
Reviewed Jun. 13, 2012

"We loved this!!!"

MY REVIEW
Reviewed May. 20, 2012

"Amazing !!! My new favorite dish. I cant wait to make it for everyone !!! All though It was a little watery I poured some it out and baked it for another 5 mins which made it 25 minutes total cooking time.

I had it with a baked sweet potato . Went well together !"

MY REVIEW
Reviewed Apr. 7, 2012

"It was okay will try again."

MY REVIEW
Reviewed Mar. 25, 2012

"Perhaps I did something wrong, but mine came out a bit watery. The flavor was rich & cheesy. Will definitely try this again."

MY REVIEW
Reviewed Mar. 8, 2012

"Is it possible for a dish to be too delicious? Oh, my goodness. This is the best I have had in a while. The richness of the cheese and depth of flavor made me want to go back for third and fourths. I doubled the recipe and the only thing I would change is to add more shrimp, perhaps half again what the recipe calls for. I want shrimp in every bite. Despite that, it is sooooo delicious!!!"

MY REVIEW
Reviewed Mar. 1, 2012

"yummmyyyy!!!"

MY REVIEW
Reviewed Feb. 10, 2012

"I say it was good, not the greatest I had, but good. I wouldn't make it again though."

MY REVIEW
Reviewed Feb. 2, 2012

"it was very good"

MY REVIEW
Reviewed Jan. 30, 2012

"It was ok but it just didn't float my boat..."

MY REVIEW
Reviewed Jan. 19, 2012

"Traded the spinach for steamed broccoli and it was EXCELLENT. My shrimp loving children ate this right up and they don't usually like mac & cheese. I have doubled it and frozen one it worked just great! (frozen, then cooked) We really enjoy this, I need to remember to buy shrimp more often so we can make it again."

MY REVIEW
Reviewed Jan. 17, 2012

"Ooops! Forgot the stars ... sorry!!!!"

MY REVIEW
Reviewed Jan. 17, 2012

"This is a great recipe! My husband is a Diabetic and I have high blood pressure. We use margarine rather than butter, fat free half-and-half, skip the salt and double the shrimp. We also increase the garlic to 3 cloves because we love garlic."

MY REVIEW
Reviewed Jan. 8, 2012

"ABSOLUTELY UNDENIABLY ABSOLUTELY FABULOUSLY INCREDIBLY DELICIOUS!!!!"

MY REVIEW
Reviewed Jan. 5, 2012

"This is very good, but it is little bit dry."

MY REVIEW
Reviewed Oct. 25, 2011

"i forgot to add the stars to my previous post. I give it 5 stars, this is very good! I used no fat half and half and the healthy "butter" spread to help with calorie and fat content. I want to see if I can find low fat parmesan cheese somewhere. That would really help. I still would like to know about freezing it, though. I would like to double it and freeze half and wonder about freezing it before or after putting it in the oven. Any suggestions would be appreciated. I would serve this to company!"

MY REVIEW
Reviewed Oct. 23, 2011

"I would like to know if anyone has tried to freeze this. I would love to be able to make extras and freeze for a quick dinner on a busy day."

MY REVIEW
Reviewed Oct. 17, 2011

"Wow, wow, wow. I made this for dinner last night and ate the leftovers for lunch and dinner today and wishing I had some more for tomorrow. Followed the recipe almost exactly, but I added a little more salt because I like things pretty salty. I can't wait to make it again."

MY REVIEW
Reviewed Sep. 27, 2011

"I am giving this a five based upon the wondeful recipe. I used whole grain egg noodles. Nest time I think i will use shells. I also used a combination of swiss and gruyre cheese. I doubled the recipe. I LOVED it. However, it was missing something...not sure what yet. I did squeeze some lemon over shrimp and spinach. Maybe some artichoke hearts added. Just needs something a little more."

MY REVIEW
Reviewed Apr. 8, 2011

"I don't eat shellfish so I substituted 2 cans Albacore Tuna for the Shrimp and it was still fabulous! I did add a package of fresh sliced Cremini Mushrooms lightly browned in

the 2 tablespoons melted butter and added them to the egg and cream. This is now dubbed my new "Gourmet Tuna Casserole" and will be relied upon often. Bon Appetit!"

MY REVIEW
Reviewed Mar. 26, 2011

"For a more elegant presentation, substitute fettucine noodles for the macaroni."

MY REVIEW
Reviewed Feb. 8, 2011

"Delicious! My husband especially loved this recipe! I did not have any spinach on hand, so I used broccoli, and used a larger ratio of broccoli/shrimp to pasta. I will definitely make this again!"

MY REVIEW
Reviewed Nov. 8, 2010

"My family and I LOVED this recipe. I doubled it to serve 4 and it came out delicious. We liked it so much that I made it again a couple nights later. One thing I did not do was chop the shrimp, I left them whole and it was even more delicious. Great recipe!"

MY REVIEW
Reviewed Oct. 4, 2010

"This is so delicious! I used a different noodle but followed the recipe exactly! It was so yummy! This is requested alot in my home!"

MY REVIEW
Reviewed Aug. 9, 2010

"Outstanding! My oldest daughter and wife loved it (still working on my 14 year olds taste). The recipe was enough for 2 (or for 3 light side dishes). Great "comfort food"!"

MY REVIEW
Reviewed Mar. 12, 2010

"Very good and easy to make. A little dry so added a little extra 1/2 and1/2 also has fress aspargus so used instead of spinach"

MY REVIEW
Reviewed Feb. 27, 2010

"I used 1/4 cup 2% milk, 1/4 lb frozen cooked shrimp, and 1/4 cup frozen thawed chopped spinach (because that's what I had on hand) and baked it for only 15 minutes...it was DIVINE!!!"

MY REVIEW
Reviewed Feb. 26, 2010

"I tweaked this recipe a little...I didn't have macaroni so instead of going to the store I used what I had on hand. I substituted wide noodles for macaroni, and instead of spinach I used Asparagus. I also added Italian bread crumbs to the topping. It was a huge success. My husband loved it. It was cheesy with so much flavor. I know I will make it again and again. The recipe was enough for 2 people but next time I will double it so we can have leftovers!"

MY REVIEW
Reviewed Jan. 30, 2010

"I used cooked shrimp and land o' lakes fat free half & half and 2% mozzarella cheese and the Barilla Plus maccaroni to make it healthery. It was very good."

MY REVIEW
Reviewed Nov. 22, 2009

"Absolutely love this recipe!"

MY REVIEW
Reviewed Oct. 20, 2009

"This was great even my husband (who's usual comment is it's fine) said this was good. I used evaporated fat free milk in place of half and half and it was still very rich."

MY REVIEW
Reviewed Aug. 17, 2009

"Re: Shrimp & Macaroni Casserole

It is the new favorite. I did add smoked bacon.
territlive"

MY REVIEW
Reviewed Jul. 3, 2009

"My husband is a very picky eater. I'm always looking for new ways to make pasta a little more exciting. This is now one of his favorite dishes! I added a 1/2 cup of feta cheese to give it a little kick. Very delicious!"

MY REVIEW
Reviewed Jan. 22, 2009

"Very good! This is a keeper that we will certainly make again."

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Wine Pairings

Light-Bodied White Wine

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