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Shrimp & Macaroni Casserole

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

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.

Nutrition Facts

1 cup: 371 calories, 21g fat (12g saturated fat), 175mg cholesterol, 671mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 25g protein.

Reviews

Average Rating: 4.714285
  • Amy
    Jan 17, 2019
    Added to our receipt book! Delicious and a new family favorite!
  • susieleger
    Dec 6, 2018
    I made this for the first time today and it is wonderful . Not only is it really tasty, it's low in calories, inexpensive, filling and quick and easy to make. it's a real winner.
  • LindaE123
    Apr 15, 2017

    Nice recipe. Like many others, I substituted peas for the spinach (I actually used a peas & carrots blend) and in addition to the shrimp, which I precooked from reading reviews that some of the shrimp didn't cook completely, I tossed in some imitation lobster as well. Real lobster would be better, but I only buy it when it's on sale. This would also be good with bay scallops. I may try that next time instead of the imitation lobster.

  • browns19fan
    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.

  • cindysunflower
    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.

  • veggiemama
    Jan 2, 2015

    So easy yet sooo delicious! I used precooked shrimp.

  • joycerm53
    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.

  • Julie47
    Dec 31, 1969

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

  • Igraine32
    May 31, 2013

    Wow! Ok, I doubled the recipe. I also added a couple of seasonings - old bay & paprika just on top. I should also say that the garlic cloves were huge so this was very garlicky - delicious if you love garlic. I would have done a full pound of shrimp for 6 servings though. Next time.

  • luvoffood
    Apr 3, 2013

    Delicious! The trick is to add different cheeses. I used shredded asiago, provolone, romano, mozzarella, fontina and parmesan. Yum!

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