Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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.
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 topâ€¦ YUMM. My DH went back for thirds!
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!