Fettuccine Shrimp Casserole 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

CREAMY SHRIMP CASSEROLE



Creamy Shrimp Casserole image

My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.

Provided by cutienut

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 pound shrimp, peeled and deveined
1 teaspoon salt
3 cups wide egg noodles
2 tablespoons butter
1 ½ tablespoons all-purpose flour
2 ½ cups milk
½ cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  • Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
  • Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
  • Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
  • Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 22.9 g, Cholesterol 126 mg, Fat 11.9 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 6.1 g, Sodium 614.4 mg, Sugar 5.6 g

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

CREAMY ALFREDO SHRIMP CASSEROLE



Creamy Alfredo Shrimp Casserole image

You can toss the ingredients together for this casserole in just 20 minutes.

Provided by Land O'Lakes

Categories     Casserole     Shellfish     Shrimp     Savory     Cooking     Seafood     Meat, poultry, and seafood     Seafood     Meat, poultry, and seafood     Main Course

Yield 4 servings

Number Of Ingredients 9

8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
1 (10-ounce) container refrigerated Alfredo sauce
3/4 cup Land O Lakes® Fat Free Half & Half
1/4 cup shredded Parmesan cheese
1/4 teaspoon coarse ground pepper
1 (12-ounce) package frozen medium cooked, thawed, peeled, deveined shrimp
1/3 cup dried bread crumbs
2 tablespoons Land O Lakes® Butter melted
1/2 teaspoon dried Italian seasoning *

Steps:

  • Heat oven to 350°F. Cook pasta according to package directions. Drain.
  • Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
  • Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
  • Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.

Nutrition Facts : Calories 550 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 240 milligrams, Sodium 1160 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Sugar grams, Protein 32 grams

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

SHRIMP & PASTA CASSEROLE



Shrimp & Pasta Casserole image

This is a simple yet delicious casserole... Enjoy!

Provided by Cassie *

Categories     Seafood

Time 40m

Number Of Ingredients 11

1 Tbsp butter
2 eggs
1 c each - heavy cream & yogurt
1/2 c shredded, swiss cheese
1/3 c feta cheese
1 tsp each - dried basil & dried oregano
1/3 c chopped, fresh parsley
8 oz angel hair pasta - cooked just until al dente
16 oz thick & chunky salsa
1 lb medium - peeled and deveined shrimp
1/2 - 2/3 c shredded, monterey jack cheese

Steps:

  • 1. Preheat oven to 350 degree F. Grease a 12 x 8 inch pan with the tablespoon of butter. In a bowl, combine the eggs, cream, yogurt, Swiss cheese, Feta cheese, parsley, oregano and basil, mix well. Spread half the pasta in bottom of pan. Cover with salsa. Spread with half the shrimp. Cover with remaining pasta. Spread egg mixture over pasta & top with remaining shrimp. Sprinkle with Monterey Jack cheese. Bake for 30 minutes or until hot and cheese is golden. Let stand 5 - 10 minutes before serving.

SHRIMP FETTUCCINE ALFREDO PASTA BAKE



Shrimp Fettuccine Alfredo Pasta Bake image

Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp and parsley and topped with mozzarella. Easy comfort food goals.

Provided by Sam | Ahead of Thyme

Categories     Pasta

Time 22m

Number Of Ingredients 14

300 grams fresh fettuccine pasta
1 teaspoon salt
2 tablespoons olive oil
1 lb. shrimp, peeled, deveined, and tails removed (about 20-25 pieces)
2 tablespoons garlic, minced
1/2 cup onions, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons melted butter
1/2 (8 oz) package cream cheese (1 cup)
1 cup heavy whipping cream
1/2 cup Parmesan cheese, freshly grated
1 teaspoon ground black pepper
1/2 tablespoon salt flakes (to taste)
1/3 cup fresh mozzarella cheese, chopped (optional for the pasta bake)

Steps:

  • Bring a large pot of water to a boil over medium high heat. Add fettuccine and 1 teaspoon salt into the boiling water to cook according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes a shorter time to cook thoroughly, about 3 minutes.
  • Drain the fettuccine in a colander to be added into the skillet directly without rinsing.
  • Heat olive oil in a large cast-iron skillet over medium high heat for 2 minutes until oil starts to sizzle and shimmer. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent.
  • Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Stir well for 1 more minute to combine all ingredients. You will notice the mixture start to thicken a bit. (You can used also store-bought alfredo sauce instead and simply add in the sauce at this stage instead of the ingredients added in this step).
  • Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine and toss well to combine. Sprinkle salt flakes on top to taste. If you are not doing the pasta bake, you can serve the pasta immediately at this point.
  • For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler.

Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 1.6 g, Sodium 874.6 mg, Fat 21.6 g, SaturatedFat 10.5 g, TransFat 0.3 g, Carbohydrate 31.3 g, Fiber 0.6 g, Protein 26.8 g, Cholesterol 204 mg

10 BEST SHRIMP CASSEROLES



10 Best Shrimp Casseroles image

These shrimp casserole recipes will be the star of your meal! From shrimp scampi to pasta to enchiladas, take a break from chicken casseroles and serve up shrimp instead.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 10

Baked Shrimp Scampi Casserole
Honey-Garlic Shrimp Stovetop Rice Casserole
Dump-and-Bake Creamy Shrimp Pasta
Easy Shrimp and Rice Casserole
EASY Jalapeño Shrimp Veggie Bake
Low-Carb Shrimp Enchiladas
{Keto} Spaghetti Squash Shrimp Alfredo
Shrimp and Wild Rice Casserole
One-Pot Lemon Orzo Shrimp
Shrimp u0026amp; Macaroni Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a shrimp casserole in 30 minutes or less!

Nutrition Facts :

CREAMY ALFREDO SHRIMP CASSEROLE



Creamy Alfredo Shrimp Casserole image

Make and share this Creamy Alfredo Shrimp Casserole recipe from Food.com.

Provided by 1 Baker

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups dry bow tie pasta
1 (10 ounce) container alfredo sauce
3/4 cup half-and-half cream
1/4 cup parmesan cheese, shredded
1/4 teaspoon fresh coarse ground black pepper
1 (12 ounce) package frozen frozen medium cooked thawed peeled, deveined shrimp
1/3 cup dried breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon dried Italian seasoning

Steps:

  • Heat oven to 350 F.Cook pasta according to package directions.Drain.
  • Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
  • Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
  • Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.

Nutrition Facts : Calories 501, Fat 15.7, SaturatedFat 8.6, Cholesterol 173.2, Sodium 356.2, Carbohydrate 56.6, Fiber 2.5, Sugar 1.8, Protein 31.4

FETTUCCINE SHRIMP CASSEROLE



Fettuccine Shrimp Casserole image

Our perfect pasta is a creamy shrimp fettuccine with cheddar, green chiles and cilantro. Garnish with dollops of sour cream, salsa and avocado. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
1 large egg
3/4 cup half-and-half cream
1/2 cup sour cream
1/2 teaspoon salt
2 cups shredded cheddar cheese
1/4 cup canned chopped green chiles
3 green onions, thinly sliced
1 tablespoon each minced fresh cilantro, basil and marjoram
1 pound uncooked shrimp (31-40 per pound), peeled and deveined or frozen cooked crawfish tail meat, thawed
1 cup salsa
1/2 cup shredded pepper jack cheese
2 cups tortilla chips, crushed
2 plum tomatoes, chopped
1 medium ripe avocado, peeled and sliced

Steps:

  • Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine., In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers., Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.

Nutrition Facts : Calories 399 calories, Fat 21g fat (12g saturated fat), Cholesterol 163mg cholesterol, Sodium 603mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

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