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Shrimp and Pasta Casserole

Alice’s Shrimp and Pasta Casserole


Alice's Shrimp and Pasta Casserole
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  • ½ stick butter
  • ¼ c. olive oil
  • ¼ red onion, chopped
  • ¼ of each bell bepper, red, yellow, orange, chopped
  • 1 banana pepper, chopped
  • 1 bunch parsley, chopped
  • 1 (8-oz.) carton of baby bella mushrooms, sliced
  • 2 ½ lbs. medium shrimp, seasoned with salt, red/black pepper, garlic powder
  • 1 can Rotel
  • 1 bunch green onions, chopped
  • 1 (12-oz.) pkgs. vermicelli or pasta of your choice, cooked and drained
  • 1-2 c. fresh grated parmesan cheese
  1. Melt butter and olive oil in large skillet.
  2. Add onion, peppers, Rotel, parsley and shrimp and sauté until shrimp turn pink.
  3. Cook pasta, drain, drizzle olive oil to keep from sticking.
  4. Add the pasta to shrimp mixture.
  5. Add the cheese. Mix well. Season to taste.
  6. Place into 13x9” casserole dish. Refrigerate if not using right away.
  7. To eat, heat in oven at 350 for 20-25 minutes or until bubbly.
  8. Sprinkle with chopped green onions and place extra cheese on side for additions that may be needed.
*****This is a great dish to serve a large group. Add salad and hot bread. It can be made ahead of time. You can also sub shrimp with crawfish, chicken, crabmeat or a mixture.

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