Shrimp and Pea Pod Casserole (Cooking for Two)

A seafood dinner just for two! Enjoy this shrimp and pea pod casserole made with Progresso® chicken broth and sprinkled with cheese and almonds.

(4)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 45 min
  • ingredients 15
  • servings 3
 

Ingredients

1 1/2
cups uncooked penne pasta (5 oz)
1/4
cup butter or margarine
1
cup sliced fresh mushrooms
1
clove garlic, finely chopped
1/4
cup all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup milk
1
tablespoon sherry or dry white wine, if desired
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1/3
cup shredded Fontina or Swiss cheese (1 oz)
1/2
lb cooked peeled deveined medium shrimp, thawed if frozen
1
cup frozen sugar snap pea pods (from 1-lb bag), thawed and drained
2
tablespoons finely shredded Parmesan cheese
2
tablespoons sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
  • 2 Cook and drain pasta as directed on package.
  • 3 Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
  • 4 Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
  • 5 Bake uncovered 25 to 30 minutes or until bubbly and heated through.
  • 1 Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
  • 2 Cook and drain pasta as directed on package.
  • 3 Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
  • 4 Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
  • 5 Bake uncovered 25 to 30 minutes or until bubbly and heated through.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
210mg
210%;
Sodium
810mg
810%;
Total Carbohydrate
66g
66%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
30%;
Iron
35%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.