Sunday Shrimp Pasta Bake Recipe
Sunday Shrimp Pasta Bake Recipe photo by Taste of Home

Sunday Shrimp Pasta Bake Recipe

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Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 8 servings


  • 12 ounces uncooked vermicelli
  • 1 medium green pepper, chopped
  • 5 green onions, chopped
  • 6 tablespoons butter, cubed
  • 6 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 pounds cooked medium shrimp, peeled and deveined
  • 1 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 558 calories, 25 g fat (15 g saturated fat), 281 mg cholesterol, 1410 mg sodium, 42 g carbohydrate, 3 g fiber, 42 g protein.


  1. Preheat oven to 350°. Cook vermicelli according to package directions.
  2. Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in shrimp, celery salt and pepper; cook, uncovered, over medium heat 5-6 minutes or until heated through.
  3. In a microwave-safe bowl, combine process cheese, tomatoes and mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese.
  4. Bake, uncovered, 25-30 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sunday Shrimp Pasta Bake in Taste of Home February/March 2006, p33

Light-Bodied White Wine

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

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Reviewed Aug. 19, 2014

"Like Kristine, I've been making this for my family since it first appeared in 2006. Even though most of our 6 kids are grown & living away from home now, this is still popular whenever they come home. The only change I make is to eliminate the green pepper because my hubby gets sick from it. Otherwise, I make it exactly as written & it's always terrific. Leftovers are great, too!"

Reviewed Jul. 31, 2014

"Just made this dish again last week and have made it often since February 2006, when it first appeared in TOH magazine. My family loves this, and it's a great company dish [I use white American cheese instead of the Velveeta, because of a severe allergy to Annatto, the food dye used in Velveeta]."

Reviewed Jan. 3, 2013

"Awesome is one of our favorites."

Reviewed Jan. 20, 2011

"Have made several times, always a hit!"

Reviewed Nov. 21, 2010

"Have made this several times, so good! I also made it for work with chicken instead of shrimp due to a coworkers allergies and that was also good. A keeper!"

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