Creamy Shrimp Fondue Casserole
Ready In: 45 mins
Serves: 4
Ingredients
- 1⁄2 lb vermicelli
- 1 lb frozen raw baby shrimp, cleaned and peeled (no tails)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 cup dry white wine
- 8 ounces cream cheese
- salt
- pepper
- 4 scallions, chopped
- 1 small tomatoes, seeded and chopped
- 4 ounces sharp white cheddar cheese, grated
Directions
- Cook pasta according to package instructions.
- Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
- Drain pasta and shrimp.
- While pasta is cooking, prepare sauce.
- Melt butter with olive oil in pan.
- Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
- Add wine off heat and return pan to flame.
- Allow wine to come to a simmer and reduce a bit.
- Turn off heat and add cream cheese in chunks.
- Cover pan and allow cream cheese to melt.
- When cheese is melted, whisk into sauce to combine.
- Add salt and pepper to taste.
- Combine pasta, shrimp, sauce, scallions and tomato.
- Turn into a buttered casserole dish and top with grated cheddar.
- For OAMC freeze at this point.
- Thaw completely in fridge.
- Bake at 350° for 10-15 minutes or until cheese is melted.
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