Creamy Shrimp and Shell Pasta

Looking for a warm and filling casserole idea for dinner tonight? Then check out this creamy shrimp and pasta recipe that’s topped with buttery Progresso® Parmesan Bread Crumbs and baked in less than an hour.

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Servings 4

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( 3 ) Ratings

3 Ratings

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ingredients 13
Prep Time 20 min
Total Time 50 min

Ingredients

Casserole

4: oz. (1 cup) uncooked small shell pasta

2: tablespoons sliced green onions

3: garlic cloves, minced

1: tablespoon olive or vegetable oil

2: tablespoons all-purpose or unbleached flour

1/2: cup chicken broth

1/2: cup half-and-half

2: tablespoons white wine

1: (12-oz.) pkg. frozen shelled deveined cooked small shrimp, thawed

1/4: cup chopped fresh parsley

1/4: cup grated Parmesan cheese

Topping

1/4: cup Progresso® Parmesan Bread Crumbs

1: tablespoon margarine or butter, melted

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Directions

1 Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain.
2 Meanwhile, in large saucepan, cook onions and garlic in oil over medium heat for 30 to 60 seconds or until garlic begins to turn golden. Stir in flour; cook until mixture is smooth and bubbly. Gradually add broth and half-and-half, stirring constantly, until mixture boils and thickens. Remove from heat.
3 Stir in wine, cooked pasta and all remaining casserole ingredients. Spoon into sprayed casserole.
4 In small bowl, combine topping ingredients; mix well. Sprinkle over top.
5 Bake at 350°F. for 25 to 30 minutes or until casserole is bubbly and thoroughly heated.

EXPERT TIPS

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Expert Tips

To thaw shrimp, place in a colander or strainer and rinse with cool water until it is thawed. Drain well.

Chopped garlic in the jar is a convenient alternative to fresh garlic. It's easy to use and keeps in the refrigerator for up to six months.

Prepare the casserole without the topping. Cover tightly and refrigerate until ready to bake. Uncover casserole and sprinkle with topping. Bake as directed in recipe.

Serve this elegant casserole with a Caesar salad and Italian rolls with butter and preserves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups

Calories: 360
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% ),
Cholesterol: 180mg; 180%;
Sodium: 670mg; 670%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 25%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 3 Very Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ln6w3

report Posted Dec. 21, 2011 9:10 AM

Really GOOD! My husband and I loved this and though it was not as easy to make! I took advice from others and added crab meat to it, so glad I did!!!!

Bigyumyum

report Posted Jun. 28, 2011 6:27 PM

My family LOVED this! It is so good!! I couldnt believe that I made it! I couldnt find the parm bread crumbs so I just used regular bread crumbs and added a little bit of parm cheese to it. I will be making this again for sure!!!

robiwillis

report Posted Nov. 14, 2010 10:54 PM

This recipe was awesome! We tweeked it some and it was delicious! We added lump crab meat to it and used garlic & onion powder instead of the real thing, plus we added some flavored laughing cow cheese... monzerella sun-dried tomato & garlic and herb. We had this with Pillsbury garlic breaksticks too :)