Taste of Home
Fettuccine Shrimp Casserole
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 8 servings.
Our perfect pasta is a creamy shrimp fettuccine with cheddar, green chiles and cilantro. Garnish with dollops of sour cream, salsa and avocado. —Judy Armstrong, Prairieville, Louisiana
Ingredients
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6 ounces uncooked fettuccine
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1 large egg
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3/4 cup half-and-half cream
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1/2 cup sour cream
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1/2 teaspoon salt
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2 cups shredded cheddar cheese
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1/4 cup canned chopped green chiles
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3 green onions, thinly sliced
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1 tablespoon each minced fresh cilantro, basil and marjoram
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined or frozen cooked crawfish tail meat, thawed
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1 cup salsa
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1/2 cup shredded pepper jack cheese
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2 cups tortilla chips, crushed
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2 plum tomatoes, chopped
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1 medium ripe avocado, peeled and sliced
Directions
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1.
Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine.
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2.
In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers.
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3.
Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.
Nutrition Facts
1 serving (calculated without optional ingredients): 399 calories, 21g fat (12g saturated fat), 163mg cholesterol, 603mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 24g protein.
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