Shrimp & Macaroni Casserole Recipe
Shrimp & Macaroni Casserole Recipe photo by Taste of Home

Shrimp & Macaroni Casserole Recipe

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4.5 46 61
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Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. —Michael Cohen, Los Angeles, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:3 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 3 servings

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1 egg, beaten
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked shrimp, peeled, deveined and chopped
  • 3/4 cup chopped fresh spinach

Nutritional Facts

1 cup equals 371 calories, 21 g fat (12 g saturated fat), 175 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted. Yield: 3 servings.
Originally published as Shrimp & Macaroni Casserole in Cooking for 2 Spring 2009, p31

Light-Bodied White Wine

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

Reviews for Shrimp & Macaroni Casserole

AVERAGE RATING
(61)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 4, 2016

"Marvelous! I followed the recipe pretty closely, except that I used cheddar cheese instead of the Parmesan, and I experimented a bit with the spinach. I defrosted a 10-ounce package, squeezed it as dry as I could get it, spread it out on a cookie sheet that I first coated with cooking spray, and baked it at 350 degrees for half an hour. The baking removed even more liquid without drying the spinach out completely.

I also cut the shrimp in half crosswise instead of chopping them. Although the visible shrimp were cooked, the ones buried in the casserole needed a little nuke-time. We will definitely be having this again, so I will try halving the shrimp lengthwise."

MY REVIEW
Reviewed Jan. 24, 2016

"Very yummy! I made this on a "snow day" with what I had on hand. Like others I used a combination of cheeses for the parmesan (cheddar, smoked gruyere, and parm) and substitutes peas for the spinach. I will definitely make this again."

MY REVIEW
Reviewed Jan. 2, 2015

"So easy yet sooo delicious! I used precooked shrimp."

MY REVIEW
Reviewed Nov. 17, 2014

"This was very good. The only change I made was I used a Asiago, Fontina, Parmesan, Provolone mix in place of the Parmesan. My husband liked it. Will make again."

MY REVIEW
Reviewed Jan. 26, 2014

"So very very good! Frozen peas are great in place of the spinach. Cooked shrimp instead of raw worked as well."

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