1 1/4 pounds H-E-B Wild Harvest Gulf Shrimp
1 (9 ounce) package refrigerated fresh angel hair pasta, uncooked
1 (16 ounce) jar mild chunky-style salsa
1/2 cup shredded Monterey Jack cheese
1 cup (8 ounces) non-fat plain yogurt
1 cup half and half cream or milk
2 eggs, beaten or 1/2 cup fat-free egg substitute
1/2 cup shredded Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 teaspoon dried oregano leaves
Heat oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
Peel and deveine shrimp. Remove tails and discard. Cut shrimp in half crosswise.
Whisk sauce ingredients together in a large bowl and set aside.
Pull pasta strands apart; spread half the uncooked pasta over bottom of baking dish. Spread salsa evenly over pasta. Lay half of the shrimp over salsa; cover with remaining pasta and lay remaining shrimp over top. Use a ladle or measuring cup to pour sauce mixture evenly over casserole. Top with Monterrey Jack cheese. Bake 30 to 35 minutes, uncovered, until casserole is lightly browned and shrimp are cooked. Remove from oven and let stand 10 minutes. Cut into squares and serve while hot.
No Nutritional Information Available