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Shrimp & Angel Hair Casserole

Cooking Connection



Quick and easy


Prep Time:

20 minutes

Cook Time:

30 minutes


6-8 servings


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.
Nutritional Information
No Nutritional Information Available
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