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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 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


  • Preheat oven to 350°. 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 shrimp, celery salt and pepper;
  • cook, uncovered, over medium heat 5-6 minutes or until heated
  • through.
  • In a microwave-safe bowl, combine process cheese, tomatoes and
  • mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese

2 of 2

Sunday Shrimp Pasta Bake (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, 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.