Total Time
45mins
Prep 30 mins
Cook 15 mins

I created this dish when I needed to use up some frozen salad shrimp. Very yummy...and pretty.

Ingredients Nutrition

Directions

  1. Cook pasta according to package instructions.
  2. Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
  3. Drain pasta and shrimp.
  4. While pasta is cooking, prepare sauce.
  5. Melt butter with olive oil in pan.
  6. Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
  7. Add wine off heat and return pan to flame.
  8. Allow wine to come to a simmer and reduce a bit.
  9. Turn off heat and add cream cheese in chunks.
  10. Cover pan and allow cream cheese to melt.
  11. When cheese is melted, whisk into sauce to combine.
  12. Add salt and pepper to taste.
  13. Combine pasta, shrimp, sauce, scallions and tomato.
  14. Turn into a buttered casserole dish and top with grated cheddar.
  15. For OAMC freeze at this point.
  16. Thaw completely in fridge.
  17. Bake at 350° for 10-15 minutes or until cheese is melted.
Most Helpful

Loved this. Made it with whole wheat spaghetti, fat free cream cheese, and 2% cheddar. Also added some feta. Very good.

CasseroleNightMom February 06, 2008

This was delish and E-Z!!! I used Monteray Jack cheese cuz that's what I had on hand. I put in 5 cloves of garlic (we LOVE garlic) and spanish onions instead of scallions (didn't have scallions) I also topped it all off with some parm/romano cheese. YUMMMMM!! thanks for recipe!!

minabinabobina July 30, 2007

WOW, this was REALLY good. It took 2 days to thaw in the fridge but was worth the wait. Had to bake about 30 minutes. Next time, I will divide into 2 casseroles for the 2 of us since DS doesn't like shrimp. I followed the recipe but sprinkled with red pepper flakes to serve. Fantastic! Thank you.

Gadget_Queen August 27, 2005