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Shrimp Pasta Casserole


1 (12 ounce) bag frozen medium cooked shrimp, peeled and divided
3 cups pasta, dry or fresh
2/3 cup mozzarella cheese, shredded
1 (10 ounce) can alfredo sauce
1/3 cup shredded parmesan cheese
1 cup half-and-half cream
1/3 teaspoon ground black pepper
3 tablespoons butter
2 teaspoon fresh parsley, chopped

Cook pasta according to directions, drain and set aside. Preheat the oven to 350 degrees F.

In a large bowl mix together half and half cream, Parmesan, alfredo and pepper. Add in shrimp and pasta, stir to combine all ingredients. Coat the casserole with 1 tablespoon of butter and add in the mixture. Bake for 40 - 45 minutes covered.

In a medium pot add in butter and place it on a low heat. When butter melts, stir in mozzarella  cheese.  Remove the casserole from oven, drizzle the mozzarella over it and return to oven for another 10 - 15 minutes.

When done, remove from oven, let it rest for a few minutes and sprinkle some fresh parsley over the top.


Should the frozen, cooked shrimp be thawed first? What size casserole dish are you using?
jeanette493 said…
Yes, definitely thaw the shrimp first. I use fresh/frozen shrimp as we live in a shrimping area and always have shrimp. I defrost some frozen raw shrimp, cook it down for a few minutes to get some of the water out, then use it like that.
Unknown said…
Looks delicious! I'm going to try it tonight. What size casserole do you use?

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