Recipe by cooking_geek
I made this for the Super Bowl and I was surprised how good it was. Found the recipe on Paula Deen's Country Cooking show.
Top Review by chemonurse93
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.
- butter, for greasing pan
- 2 eggs
- 354.88 ml half-and-half
- 236.59 ml plain yogurt
- 118.29 ml grated swiss cheese
- 78.07 ml crumbled feta cheese
- 78.07 ml chopped fresh parsley leaves
- 4.92 ml dried basil, crushed
- 4.92 ml dried oregano, crushed
- 255.14 g angel hair pasta, cooked
- 453.59 g mild salsa, thick and chunky
- 907.18 g shrimp, cleaned,peeled,and deveined
- 118.29 ml grated monterey jack cheese
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Grease a 12 by 8-inch pan or glass dish with butter.
- Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.
- Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan.
- Cover the pasta with the salsa.
- Add 1/2 of the shrimp and then cover it with Monterey Jack.
- Add the remaining pasta and shrimp.
- Spread the egg mixture over top of the casserole.
- Bake for 30 minutes or until bubbly.
- Let stand for 10 minutes before serving.