Back to Sunday Shrimp Pasta Bake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Sunday Shrimp Pasta Bake Recipe

Sunday Shrimp Pasta Bake Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 serving (1 cup) equals 558 calories, 25 g fat (15 g saturated fat), 281 mg cholesterol, 1,410 mg sodium, 42 g carbohydrate, 3 g fiber, 42 g protein.

Reviews for Sunday Shrimp Pasta Bake

Sort By :
MY REVIEW
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!"

MY REVIEW
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]."

MY REVIEW
Reviewed Jan. 3, 2013

"Awesome receipe...it is one of our favorites."

MY REVIEW
Reviewed Jan. 20, 2011

"Have made several times, always a hit!"

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 1, 2010

"EXCELLENT! Family LOVED! But dangerous.... Hard to stop eating it!!!"

MY REVIEW
Reviewed Oct. 6, 2008

"the green chilies made it a little too spicy for my families taste. The vermicelli seemed to stick together. Thin spaghetti might have been better. We only needed to serve 4 and weren't sure if it could be frozen for later."

Loading Image

Wine Pairings

Light-Bodied White Wine

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