Sunday Shrimp Pasta Bake

Name: Sunday Shrimp Pasta Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 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

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.

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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as Sunday Shrimp in Taste of Home February/March 2006

Reviews

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Average Rating:

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!!!
susannette

Oct 6, 2008

the green chilies made it a little too spicy for my families taste. The vermicelli seemed to stick together. Thin spaghetti might have been better. We only needed to serve 4 and weren't sure if it could be frozen for later.