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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.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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 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.
Nutrition Facts
1 cup: 558 calories, 25g fat (15g saturated fat), 281mg cholesterol, 1410mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 42g protein.

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Reviews

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Average Rating:
  • jklobner
    Dec 12, 2020

    I have made this recipe several times, it is a family favorite. My father-in-law does not like pasta dishes. He doesn't like spaghetti, lasagna, etc. but he LOVES this pasta dish. His exact words were, "Finally, somebody found a decent dish to make with noodles." I have never deviated from the recipe, we like it just the way it is.

  • chicagokathy
    Aug 31, 2020

    I make this quite often as we all love it. I added thawed broccoli florets last night for a change of pace and it was delicious! I usually follow the directions except when I have fresh mushrooms I'll saute them and add them instead of the canned ones. My whole family enjoys this casserole and if there are any leftovers they heat up well the next day. A note to slmacbeth...no, the shrimp does not overcook and they stay firm in the casserole after baked.

  • slmacbeth
    Mar 22, 2018

    If the shrimp is already cooked, then cooked again in the sauce on the stove, then baked, won't it be horribly overcooked?

  • marilyneve
    Jan 23, 2018

    We love this recipe! Great taste and company worthy! Can't stop eating it! Followed the recipe, no changes!

  • Sue Zappa
    Aug 19, 2014

    Like Kristine, I've been making this for my family since it first appeared in 2006. Even though most of our 6 kids are grown & living away from home now, this is still popular whenever they come home. The only change I make is to eliminate the green pepper because my hubby gets sick from it. Otherwise, I make it exactly as written & it's always terrific. Leftovers are great, too!

  • KristineChayes
    Jul 31, 2014

    Just made this dish again last week and have made it often since February 2006, when it first appeared in TOH magazine. My family loves this, and it's a great company dish [I use white American cheese instead of the Velveeta, because of a severe allergy to Annatto, the food dye used in Velveeta].

  • Sumpin2Eat
    Jan 3, 2013

    Awesome receipe...it is one of our favorites.

  • wjdahler
    Jan 20, 2011

    Have made several times, always a hit!

  • Liz21078
    Nov 21, 2010

    Have made this several times, so good! I also made it for work with chicken instead of shrimp due to a coworkers allergies and that was also good. A keeper!

  • marigross
    Mar 1, 2010

    EXCELLENT! Family LOVED! But dangerous.... Hard to stop eating it!!!