Shrimp N Pasta Bake Recipes

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SUNDAY SHRIMP PASTA BAKE



Sunday Shrimp Pasta Bake image

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.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 558 calories, Fat 25g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 1410mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 42g protein.

GARLIC SHRIMP PASTA BAKE



Garlic Shrimp Pasta Bake image

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Provided by Ed N Angela Latimer

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 6

Number Of Ingredients 17

1 teaspoon vegetable oil
1 (10 ounce) package penne pasta
3 tablespoons butter, divided
1 tablespoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh dill
2 tablespoons all-purpose flour
½ cup chicken broth
1 cup milk
2 large tomatoes, chopped
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
  • Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
  • Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
  • Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 42.3 g, Cholesterol 156.2 mg, Fat 15.5 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 982.4 mg, Sugar 5.5 g

PARMESAN-SHRIMP PASTA BAKE



Parmesan-Shrimp Pasta Bake image

Looking for a seafood dinner? Then check out this cheesy shrimp pasta bake made with Gold Medal® all-purpose flour - ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 13

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons Gold Medal™ all-purpose flour
1/3 cup dry vermouth or chicken broth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste or ketchup
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
2 tablespoons chopped fresh or 2 teaspoons dried dill weed
3/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
  • Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
  • Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
  • Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 560 mg

MEDITERRANEAN SHRIMP 'N' PASTA



Mediterranean Shrimp 'n' Pasta image

Sun-dried tomatoes and curry take center stage in this pasta dish. This is one of my husband's favorites for special occasions. - Shirley Kunde, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 cup boiling water
1/2 cup dry-pack sun-dried tomatoes, chopped
6 ounces uncooked fettuccine
1 can (8 ounces) tomato sauce
2 tablespoons clam juice
2 tablespoons unsweetened apple juice
1 teaspoon curry powder
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1/2 cup thinly sliced green onions
2 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions., Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer. , Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.

Nutrition Facts : Calories 368 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

SPICY SOUTHERN SHRIMP AND PASTA BAKE



Spicy Southern Shrimp and Pasta Bake image

Provided by Jamie Deen

Categories     Bread     Salad     Sauce     Pasta     Bake     Dinner     Shrimp

Yield Serves 4 to 6

Number Of Ingredients 11

5 tablespoons unsalted butter
1 cup finely chopped onions
3/4 pound large shrimp, peeled, deveined, and cut into thirds
1 cup frozen corn kernels, thawed
1 cup frozen sliced okra, thawed
1/2 teaspoon salt
1/2 teaspoon Cajun seasoning
One 24-ounce jar tomato sauce
1/2 cup cream cheese (4 ounces)
1 pound corkscrew pasta, cooked and drained
2/3 cup plain unseasoned bread crumbs

Steps:

  • Preheat the oven to 400°F.
  • Melt 2 tablespoons of the butter in a very large skillet over medium-high heat. Add the onions and cook for 5 minutes, or until translucent. Add the shrimp, corn, okra, salt, and Cajun seasoning. Cook, stirring, for 2 to 3 minutes, or until the shrimp are almost opaque. Add the tomato sauce and cream cheese and cook, stirring, for 3 to 4 minutes, or until the sauce is smooth.
  • Place the pasta in a 9 x 13-inch baking dish. Pour the shrimp mixture over the pasta and stir well.
  • Return the skillet to the heat and melt the remaining 3 tablespoons butter. Add the bread crumbs and stir until well coated.
  • Top the casserole with the bread crumbs and bake for 15 to 20 minutes, or until golden brown. Serve immediately.

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