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Sunday Shrimp Pasta Bake

 Sunday Shrimp Pasta Bake
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.
8 ServingsPrep: 30 min. Bake: 25 min.


  • 12 ounces uncooked vermicelli
  • 1 medium green pepper, chopped
  • 5 green onions, chopped
  • 6 tablespoons butter, cubed
  • 6 garlic cloves, minced
  • 2 tablespoons King Arthur Unbleached 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


  • Cook vermicelli according to package directions. 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 the shrimp, celery salt and pepper; cook,
  • uncovered, over medium heat for 5-6 minutes or until heated through.
  • In a microwave-safe bowl, combine the process cheese, tomatoes and
  • mushrooms. Microwave, uncovered, on high for 3-4 minutes or until
  • cheese is melted, stirring occasionally. Add to shrimp mixture.

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Sunday Shrimp Pasta Bake (continued)

Directions (continued)

  • Drain vermicelli; stir into skillet.
  • Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with
  • Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or
  • until heated through. Yield: 8 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.