Angel Hair Pasta and Shrimp Bake

In need of comfort food to hit the spot after a busy day? This angel hair pasta and shrimp bake is essentially a dump-and-bake recipe; you just measure and layer everything in a baking dish to make an easy casserole dinner.

Reminiscent of creamy shrimp Alfredo, it starts with large shrimp, tender angel hair pasta, chunky salsa, Italian herbs and a blend of cheeses, then is topped with a creamy mixture of eggs, half-and-half and yogurt. This cheesy shrimp pasta casserole is then baked to melty perfection. Shrimp recipes are always crowd-pleasers, and this one is impressive enough to serve dinner guests or bring to a potluck.

Ingredients for Angel Hair Shrimp Bake

• Angel hair pasta: This recipe calls for fresh pasta. The noodles are softer, so they don’t need to be precooked, and they’ll absorb the creamy sauce. If you can’t find refrigerated angel hair, swap it with fresh spaghetti or fettuccine. You can also cook dried pasta until it’s al dente and add the cooked noodles to the dish. Don’t overcook the noodles; they’ll turn mushy in the casserole.
• Shrimp: Choose uncooked shrimp that have already been peeled and deveined for convenience, and be sure to pinch off the tails before tossing them in the baking dish. You can use any size of shrimp, but medium or large shrimp will stand out among the noodles and be more visually appealing.
• Cheese: We’re using a mixture of crumbled feta and shredded Swiss and Monterey Jack cheeses to create the perfect balance of salty, tangy and sharp flavors. You can substitute any cheese that melts well—see below for more ideas.
• Salsa: A jar of chunky red salsa adds texture to the sauce, plus an acidic, spicy flavor that helps balance the richness of this pasta and shrimp bake. We recommend mild or medium salsa for subtle heat that won’t overpower the dish.
• Herbs: A trio of fresh parsley, dried basil and dried oregano give this baked pasta dish some Italian flair.
• Eggs: Eggs help bind all the ingredients together, giving the bake more structure and a firmer texture than loose, saucy pasta dishes.
• Half-and-half cream: One cup of half-and-half forms the creamy base for this casserole. Swapping for whole milk will slightly cut down on fat without sacrificing texture.
• Yogurt: Plain yogurt helps thicken the sauce and adds a pleasant tang. You can substitute sour cream for extra indulgence or cottage cheese for additional protein.

Directions

Step 1: Layer the pasta, shrimp and cheese

Preheat the oven to 350°F. Grease a 13×9-inch baking dish with cooking spray or butter. Layer half of the angel hair pasta, shrimp, feta, shredded Swiss cheese and salsa in the bottom of the dish. Repeat the layers, then top with the Monterey Jack cheese, parsley, basil and oregano.

Step 2: Mix the eggs and dairy

In a separate bowl, whisk the eggs, half-and-half and yogurt until the yolks are well incorporated. Pour the mixture over the shrimp and pasta.

Editor’s Tip: If you’re assembling the casserole ahead of time, cover and refrigerate the dish until you’re ready to bake it.

Step 3: Bake

Bake the casserole, uncovered, for 25 to 30 minutes or until an instant-read thermometer inserted into the center reads 160°. Let the casserole stand for five minutes before serving it. If desired, garnish the casserole with chopped parsley.

ELLIE CROWLEY FOR TASTE OF HOME

Pasta and Shrimp Bake Variations

• Make it garlicky: Stir a few minced garlic cloves into the egg mixture to infuse the casserole with extra savory flavor. You could also sprinkle in garlic powder if you don’t feel like chopping.
• Add veggies: Layer veggies with the pasta and shrimp to make the dish more colorful and nutritious. Try chopped roasted red peppers, a few handfuls of spinach or kale, small broccoli florets, halved cherry tomatoes or sauteed onions and mushrooms.
• Switch up the cheese: This bake would be delicious with all types of melting cheese, including mozzarella, sharp white cheddar and Parmesan. Mix and match your favorites to make the dish your own!
• Use a different protein: Substitute the shrimp with cooked cubed chicken, ground turkey or crumbled Italian sausage. Any protein that tastes good in a cheesy Alfredo sauce works here! Prefer to make it a seafood feast? Swap some of the shrimp for scallops or crabmeat.
• Spicy it up: Stir a pinch of chili pepper flakes into the wet ingredients to give this pasta and shrimp bake an extra kick.

How to Store Angel Hair Pasta Shrimp Bake

Let leftovers cool to room temperature, then transfer them to an airtight container and refrigerate them. If your baking dish has a tight-fitting lid, you can store the casserole as-is. It should stay fresh for three to four days.

Can you freeze angel hair shrimp bake?

You could, but we don’t recommend freezing dairy-based casseroles because they tend to have an unpleasant texture after thawing. The pasta can turn mushy, and the dairy ingredients can separate into a watery mess, which is not much fun to eat!

Can you make shrimp and pasta bake ahead of time?

You can assemble the angel hair pasta and shrimp bake a few hours before dinner. Cover the baking dish tightly with storage wrap and store the unbaked casserole in the fridge until you’re ready to bake it.

How do you reheat pasta and shrimp bake?

Add a splash of water to prevent the pasta from drying out, and heat individual portions in microwave-safe dishes until they’re warm. To prevent overcooking, heat leftovers in 30-second intervals, stirring between each interval.

Angel Hair Pasta and Shrimp Bake Tips

ELLIE CROWLEY FOR TASTE OF HOME

Can you use frozen shrimp?

You can make this dish with frozen shrimp, but you’ll want to thaw them first. Frozen shrimp will release liquid as they bake, which can result in a watery casserole. Thaw the shrimp overnight in the fridge and drain them well before layering them with the other ingredients.

Can you use a different kind of pasta?

You can make this pasta and shrimp bake with any medium or long pasta shapes. Spaghetti, fettuccine, linguine, penne and rotini are all good options. This recipe calls for 9 ounces of fresh angel hair pasta, so if you’re using another shape of fresh pasta, be sure to use the same amount.

If you’re using dried pasta, you’ll need to cook it before layering it with the casserole ingredients. You don’t need to use as much pasta because it absorbs water as it cooks. Using 6 ounces of dried pasta should give you a similar volume as 9 ounces fresh pasta.

What can you serve with this angel hair and shrimp bake?

Balance the rich flavors and creamy texture of this pasta and shrimp bake with a light vegetable side dish, like lemony air-fryer broccoli, steamed asparagus or a crisp green salad with basil vinaigrette. Of course, we’d never turn down a slice of homemade garlic bread with any pasta dish!