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Alice's Spicy Shrimp or Crawfish Pasta Casserole

Alice’s Spicy Shrimp or Crawfish Pasta Casserole

Alice's Spicy Shrimp or Crawfish Pasta Casserole
Alice’s Spicy Shrimp or Crawfish Pasta Casserole
Alice's Spicy Shrimp or Crawfish Pasta Casserole
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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
  1. Preheat oven 350. Grease 12x8” pan or glass pan with butter or spray with PAM.
  2. Cook pasta in salted boiling water and add 2-3 T. olive oil. Drain and keep warm.
  3. Combine eggs, half and half, yogurt, Swiss and Feta cheese, parsley, basil and oregano in a medium bowl. Mix well.
  4. Spread half of cooked pasta on bottom of pan. Cover with salsa. Season shrimp. Add half the shrimp.
  5. Cover shrimp with Monterey Jack. Cover with remaining pasta and shrimp.
  6. Spread egg mixture over top.
  7. Sprinkle with green onion.
  8. 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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