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 46 61
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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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browns19fan 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 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 216710
Reviewed Jan. 2, 2015

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

joycerm53 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 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 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 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 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 180494
Reviewed Jan. 5, 2013

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

Was a great grown up mac and cheese"

shiny0torchic 104503
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."

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