MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Spicy Shrimp or Crawfish Pasta Casserole
| Alice's Spicy Shrimp or Crawfish Pasta Casserole | Print |
Recipe By: Alice Morrow
Alice's Spicy Shrimp or Crawfish Pasta Casserole
Ingredients
- Butter or PAM
- 2 eggs
- 1 ½ c. half and half
- 1 c. plain yogurt
- ½ c. grated Swiss cheese
- ½ c. feta cheese, crumbled
- ⅓ c. chopped fresh parsley
- 1 t. dried basil, crushed
- 1 t. dried oregano, crushed
- 9-12 oz. of your favorite pasta, cooked
- 10 oz. salsa (mild or hot), thick and chunky
- 2 lbs. shrimp or crawfish or both
- Salt, red/black pepper, garlic powder
- ½-1 c. grated Monterey Jack
- 2 bunches green onion, chopped
Instructions
- Preheat oven 350. Grease 12x8” pan or glass pan with butter or spray with PAM.
- Cook pasta in salted boiling water and add 2-3 T. olive oil. Drain and keep warm.
- Combine eggs, half and half, yogurt, Swiss and Feta cheese, parsley, basil and oregano in a medium bowl. Mix well.
- Spread half of cooked pasta on bottom of pan. Cover with salsa. Season shrimp. Add half the shrimp.
- Cover shrimp with Monterey Jack. Cover with remaining pasta and shrimp.
- Spread egg mixture over top.
- Sprinkle with green onion.
- Bake 30 minutes until bubbly. Let stand 10 minutes before serving.
Notes
*****If you want to cut down the baking time, use cooked shrimp or crawfish. You can also change up the cheeses.
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