Friday, February 3, 2012

Spicy Shrimp Pasta Bake

 Mix sauce together..

 Lay spaghetti down first on a butter dish..

 layer on top salsa and 1/2 of shrimp

 top with cheese...
layer again with pasta, shrimp and then pour the sauce over the entire thing..

 I added cheese to the top, but you don't have to do that, I like things cheesy!
Bake at 350 for 35-40 minutes.

Spicy Shrimp Pasta Bake

2 lbs. shrimp, cleaned, peeled, & deveined (you can use frozen)
16 oz. jar of salsa (the finest diced tomatoes works best)
9 oz. angel hair pasta {I used about 3/4 of a box}
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1 tsp. crushed red pepper
1/3 cup freshly chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half & half
2 eggs
1/2 cup grated Monterrey Jack cheese
First make sure you cook your pasta and then drain.  In a separate bowl, combine eggs, half & half, yogurt, swiss & feta cheeses, parsley, basil, and oregano.  Mix until well blended.  Set aside.

Grease a 9x13 inch baking dish with butter and spread half the pasta over the bottom of the dish.
Cover the pasta with salsa, put half the shrimp on top of the salsa, and then cover it with the monterrey jack. 
Now go ‘head and add the remaining pasta and shrimp.
Now pour the egg mixture  right over the top of the pasta & shrimp.
Bake at 350 for about 30 minutes or until bubbly.  Let it stand for about 10 minutes before serving.

I pinned this recipe from
She is awesome and has amazing recipes, check her out!

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