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Angel Hair Shrimp Bake

SUBMITTED BY: Susan Davidson

"Shrimp and pasta blend beautifully with the herbs, salsa and three kinds of cheese in this hearty layered casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson Elm Grove, Wisconsin"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup plain yogurt

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.

FOOTNOTE

Nutritional Analysis: One serving (prepared with reduced-fat Swiss and Monterey Jack cheeses and fat-free half-and-half) equals 230 calories, 6 g fat (3 g saturated fat), 135 mg cholesterol, 556 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.

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REVIEWS

Reviewed on Mar. 24, 2008 by Jan

I stupidly made this recipe for the first time for company. No one had seconds or complimented it. MORE

Reviewed on May 30, 2007 by SASS2

Flavor was good and it was easy to make, but I too wound up with a lot of liquid in the... MORE

Reviewed on Mar. 9, 2007 by tnpondgirl

This was so good, but I let it cook for 1hr. everyone loved it. I will make this again for... MORE

Reviewed on Dec. 27, 2006 by trome

I made this and followed the recipe to the "T". However, this recipe was not good. There was... MORE

Reviewed on Nov. 2, 2006 by PAHarts

i like it but hubby thought it was plain. MORE