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Sunday Shrimp Pasta Bake

By: Sundra Hauck  
"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."

Rating: This weblink has been rated 14 times with an average star rating of 4.4 Read Reviews (12)

Rate/Review | 451 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 12 ounces uncooked vermicelli
  • 1 medium green pepper, chopped
  • 5 green onions, chopped
  • 6 garlic cloves, minced
  • 6 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 2 pounds cooked shrimp, peeled and deveined
  • 1 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1 pound process cheese (eg. Velveeta), cubed
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 tablespoon grated Parmesan cheese

Directions

  1. Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
  2. In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
  3. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Footnotes

  • This recipe was tested in a 1,100-watt microwave.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by firegirl 
This is SO awesome! I didn't have all the ingredients on hand so I substituted and ommitted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by Amber 
I have made this several times and have tweeked it just a little to my taste. It is very rich... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by CookinBug aka JL86 Supporting Member (Click to learn more about Supporting Membership)
I'm usually wary of any recipe that calls for Velveeta, but this was a pleasant surprise. Had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by Brittney 
I used penne pasta as suggested by several reviews. I also used 50/50 Velveeta and shredded... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by Lesley 
After reading all the reviews, I did a lot of altering: penne instead of vermicelli (too mushy... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by angi 
I was looking for a shrimp recipe in which I had all the ingredients. This fit the bill, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by teeterbug75 
made this over the weekend and everyone was super impressed. it was definitely restaurant... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2008 by krogers3 
This recipe was amazing. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by Japancake 
My husband said he really liked this, but to me it seemed like someone had just dumped a bowl... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by Marilee 
This is a wonderful dish; very rich however so goes well with just a simple green salad on the... MORE

 
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