Reviewed: Oct. 28, 2009

This recipe is awesome, although I used less mayonnaise, and a bit more Old Bay.

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Reviewed: Sep. 20, 2009

This was great!! I only made one change. I thought 1 cup of mayo seemed a bit much. I only added a 1/2 cup. I also semi-cooked the noodles before baking. I put them in boiling water and then started to prepare everything else. They cooked for about 5-6 minutes. Just enough to soften them up.

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Lauren

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Reviewed: Jun. 24, 2009

I HATE to change some one's recipe! However, I wanted something different, so I read all reviews, then proceeded to add more milk (no fat evaporated), used Healthy Request Cream of Mushroom Soup, no fat Shredded Cheddar and added Old Bay Seasoning and Parsley-a tablespoon of each! This is a wonderful, wonderful recipe and with my changes much less fat! Please try this one, absolutely delicious!

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RAFFB4

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Reedy, West Virginia, USA

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Reviewed: Jun. 2, 2009

Delicious with a few of the changes other reviewers noted: about 1 3/4 c. milk, 3/4 c. mayonnaise, Old Bay, garlic powder and freshly ground pepper. I didn't have shrimp on hand (usually do), but I did happen to have a whole pound of crab meat, so I used that. I also used orzo rather than angel hair, and while it was good, I wasn't satisfied with the texture - too much 'small' stuff! I think it would've seemed like a more substantial casserole with shrimp and larger pasta to contrast with the crab. I also left off the fried onions. I wonder if it would taste good with some spinach to break up the monochromatic look - it was all one color! Otherwise, very good!

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Beth H

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

Good recipe with the inclusion of Old Bay seasoning.The previous reviewer who used a can of lobster bisque soup to sub for the cream of shrimp soup must not have used any milk. I used lobster bisque and 1.5 C milk and the end product was very loose and liquidy. Good base for a recipe, though.

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mmiller3141

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

The first time I made this I knew that it was a keeper. It's and easy recipe yet so gourmet. Great to make when having company. Also, love to have it as leftovers the next day.

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Beth Anne

Cooking Level: Intermediate

Home Town: Hazlet, New Jersey, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 2, 2008

Great base recipe with lots of options! We had just cracked 3 dozen blue crabs (cooked Maryland style), so we used that and large peeled uncooked shrimp. I marinated the meat in Old bay, dry mustard & parsley (about 1T each), replaced the cream of shrimp soup with 1/2 can cream of celery & 1/2 can cream of mushroom. 2 cups of milk and 1/2 cup of mayo, plus 1/2 cup of water. Folded all that into the dish and sprinkled 1/2 cheddar 1/2 monterey jack. After 35 sprinkle on top crushed doritos (it works!) and then broil for 10 mins to brown the top better. Great!

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Ribley

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Reviewed: Feb. 26, 2008

My hubby made this tonight. He used rice noodles instead of angel hair, cream of celery soup instead of cream of shrimp, and cream cheese and ricotta instead of mayonnaise. We all liked it pretty well. I think a milder cheese would work better on top, like a montery jack. We used sharp cheddar, and it was pretty strong. This was cery easy to make, though, and we did enjoy it.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Feb. 15, 2007

I followed the recipe pretty closely, except I didn't add the french onions, and I used less shredded cheese on top. I also substituted elbow macaroni noodles for the angel hair pasta. The end result was pretty good, but the flavor wasn't extraordinary. I'm going to make it again, however next time I'm going to try cream cheese instead of the mayo (which you can taste, and I didn't like that) and I recommend using spices like Old Bay to make it more flavorful.

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onelittlecherry

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 5, 2007

Great recipe. I did a few changes. I used large frozen shrimp in place of salad shrimp. I did not use crab meat or the cream of shrimp soup. I used cream of mushroom soup & also added mushrooms & yellow squash. I used spaghetti & cooked it first before adding it to the other ingredients.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Jan. 2, 2007

Very good. I took the advice of other reviewers and left off the onions, and added Old Bay, garlic, and pepper. I used thin spaghetti instead of angel hair, increased the milk to 2c., and it came out great, the pasta cooked completely.

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 1, 2006

We are from the shore of Maryland so seafood is what we do. The taste was so off and had a "fishy" taste. I would never make this again!

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Heather C

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

Living In: Winder, Georgia, USA

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Reviewed: Jun. 17, 2006

We've been making this recipe on and off for a couple of years now. We really love it! It's wonderfully rich and delicious with garlic bread. We've used cream of mushroom or chicken soup if we can't find the cream of shrimp. It works just fine that way too.

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PAMELAL001

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Reviewed: Mar. 19, 2006

Very very good! I added lots of garlic (2 heaping tablespoons minced). Also used 1/2 t black pepper, and skipped the hot sauce because I didn't have any on hand. Next time I think I will use less onions, maybe 1/2 cup and saute them first. This is a great company dish-very rich.

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Dorothy Compton

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Reviewed: Feb. 23, 2006

Everyone in my household loves it! Daughter is very picky, but begs me to make this all the time.

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IMSHYNOMORE

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Reviewed: Feb. 7, 2006

I followed the recipe perfectly but it just ended tasting like mayonaise.

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jdrain21

Cooking Level: Beginning

Home Town: Danville, Pennsylvania, USA

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: Jan. 6, 2006

Another reviewer on this site once said that they hate it when someone rates a recipes with less than five stars when they have altered a recipe. So I am giving this five stars to make them happy. Per another reviewers suggestion I put everything in the crock pot on high for three hours. I omited the french fried onions, and added a can of sliced mushrooms, and sliced black olives. I used fat free cheese, and added fat free cream cheese, 8 ounces. I also added a little fat free sour cream to make a heathlier version, I also added 1 tbp on old bay. I still think it needs something more, but I will make again. I also served this over whole wheat spegetti noodles.

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Misty

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Reviewed: Jan. 3, 2006

This truly was sensational! Used Pasta shell noodles that cook in 12min. & took advice on using the cream of mushroom soup also used mozarella cheese, no onions. Thank you for the quick easy recipe.

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M&M

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Reviewed: Dec. 31, 2005

the family loved it. Would make again with asparagas. bread crumbs with french fried onions worked well as topping.

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fraggle

Home Town: Stratford, Ontario, Canada

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Reviewed: Nov. 30, 2005

This dish taste awesome! But to be fair, I have to say that I did NOT use the "onions"......blech, those so totally do not go with seafood dishes! And not ALL my pasta cooked thru. I will make again, but next time partially cook the pasta or add more milk as other raters suggested. Thanks for the input fellow raters!!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Crab and Shrimp Delight

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