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Nutrition Facts
Serving Size 262 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 900 mg 38%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 21 g
Vitamin A 25% Iron 6%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp & Angel Hair Casserole
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 non-stick cooking spray
1 1/4 Lb H-E-B® Texas Fresh Large Shrimp
9 Oz Buitoni Refrigerated Angel Hair Pasta, uncooked
1 cup(s) fat-free plain yogurt
1 cup(s) whole milk
2 eggs, beaten
1/3 cup(s) feta crumble
1/2 cup(s) Swiss cheese, shredded
1/3 cup(s) parsley, chopped
1/3 cup(s) basil, chopped
1 Tsp oregano
16 Oz chunky salsa, mild
1/2 cup(s) Monterey Jack cheese, shredded
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Instructions

1
Heat oven to 400°F.
2
Spray a 9 x 13-inch baking dish with nonstick spray.
3
Peel and deveine shrimp; remove tails and cut shrimp in half crosswise.
4
Pull pasta strands apart; spread half uncooked pasta over bottom of baking dish.
5
For sauce, whisk together yogurt, milk, eggs, cheese, parsley, basil and oregano in a large bowl and set aside.
6
Spread salsa evenly over pasta.
7
Lay half of the shrimp over salsa; cover with remaining pasta and lay remaining shrimp over top.
8
Use a ladle or measuring cup to pour sauce mixture evenly over casserole and top with Monterey Jack cheese.
9
Bake 30 to 35 minutes, uncovered, until casserole is lightly browned and shrimp are cooked.
10
Remove from oven and let stand 10 minutes. Cut into squares and serve while hot.

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