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    You are in: Home / Recipes / Spicy Shrimp and Pasta Casserole Recipe
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    Spicy Shrimp and Pasta Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 14, 2008

      We all liked this, but didn't love it. I think there was too much of the spices for our taste, yet it lacked something. I loved the use of the feta cheese. I could tweak it but my husband said he would rather just have Shrimp Alfredo. The kids liked this for a change of pace so thanks for the recipe.

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    • on September 14, 2007

      I halved the recipe (I used thin spaghetti instead of agnel hair pasta) and thought this was a wonderful dish. I read some of the reviews on The Food Network and some complained about it being soggy on the bottom, make sure and not add to much liquid from the salsa and if using frozen shrimp defrost and drain well. After 30 minutes I upped the temp to crisp up the top… YUMM. My DH went back for thirds!

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    • on June 04, 2007

      This is an awesome recipe! I have made this for a year or more and love it! Glad to see it on here! I get compliments on it every time I make it!

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    • on June 15, 2004

      Tried this out on shrimp-loving guests, and it was a huge success. What's not to like? I found the cooking time to be considerable longer than 30 minutes, but I had put it together mostly ahead of time so all the ingredients were very cold at the start of baking. Also, I would probably drain the salsa next time since it was a bit runny. But what flavor!

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    Nutritional Facts for Spicy Shrimp and Pasta Casserole

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 412.4
     
    Calories from Fat 131
    31%
    Total Fat 14.6 g
    22%
    Saturated Fat 8.2 g
    41%
    Cholesterol 312.5 mg
    104%
    Sodium 767.6 mg
    31%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.3 g
    17%
    Protein 37.2 g
    74%

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