Shrimp & Macaroni Casserole Recipe
- 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 Galbani® 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
- 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.
1 cup equals 371 calories, 21 g fat (12 g saturated fat), 175 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.