Angel Hair Shrimp Bake

This recipe came from my neighbor Cathy. She says it’s delicious. I’m looking forward to trying it. Perhaps you’ll want to make it for your family.

Angel Hair Shrimp Bake                   

  • 1 package (9 ounces) refrigerated angel hair pasta
  • 1 ½ pounds uncooked medium shrimp, peeled and deveined
  • ¾ cup crumbled feta cheese
  • ½ cup shredded Swiss cheese
  • 1 jar (16 ounces) chunky salsa
  • ½ cup shredded Monterey Jack cheese
  • ¾ cup minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 eggs
  • 1 cup half-and-half cream
  • 1 cup (8 ounces) plain yogurt

In a greased 13x9x2 in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.

In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake uncovered, at 350 degrees for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving. Yield: 12 servings

Nutritional Analysis: 1 serving (prepared with reduced-fat Swiss and Monterey Jack cheeses and fat-free half-and-half) equals 230 calories, 6 g fat (3 g saturated fat), 135 mg cholesterol, 556 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.

4 Responses to “Angel Hair Shrimp Bake”
  1. Darrell Grant says:

    Liz, you forgot to add to the end of the recipe: Wear warm-up paints one size larger before consuming this meal 8>). For those of us who are vertically challenged and worldly shaped.

    Darrell Grant

    • Thanks for checking in, Darrell. There is a way to make this with less calories by using the low fat cheeses. I know what you mean, though. I’ve been on Weight Watchers so I’ve been eating as nutrionally as possible. It’s working, so that’s a good thing.


  2. I LOVE shrimp and angel hair pasta, and so does my daughter! Can’t wait for her to come home so we can make this together — thanks, Liz!!

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