RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1984
| View Recipe |
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| Recipe Name: |
Spicy Shrimp and Pasta Casserole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12 by 8-inch pan or glass dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees.
Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread ½ of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add ½ of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole.
Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
429 |
Total Carbs: |
33.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
254.2 |
Fat: |
17.6 |
Protein: |
37.08 |
| Fiber: |
1.19 |
Sodium: |
348.37 |
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