Spicy Shrimp and Pasta Casserole

Total Time:
45 min
15 min
30 min

8 servings

  • Butter, for greasing pan
  • 2 eggs
  • 1 1/2 cups half-and-half
  • 1 cup plain yogurt
  • 1/2 cup grated Swiss cheese
  • 1/3 cup crumbled feta cheese
  • 1/3 cup chopped fresh parsley leaves
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 9 ounces angel hair pasta, cooked
  • 16 ounces mild salsa, thick and chunky
  • 2 pounds shrimp, cleaned, peeled, and deveined
  • 1/2 cup grated Monterey Jack

Preheat the oven to 350 degrees F.

Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

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    129 Reviews
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    I really like this Recipe. I made it the first time just like it said it was very good. But now I change it up to suit my taste. For example instead of yogurt I use half sour cream/ricotta- garlic/onion powder - Dill - red pepper flakes- and one lb. of large white shrimp (rough chop. So give it a shot and make it your own. These recipes are not set in stone. But however are a great starting point. HAVE FUN !!!!!!
    This is very good very tasty ,I have been making this for a couple of years now. We love it good job Paula, I wonder how bobby could remake this one
    This was expensive to make with 2 pounds of shrimp and a big waste of time. It was terrible, very disappointed. Not spicy as the name says and flavorless. I just threw the recipe in the trash.
    I had high hopes for this recipe, it sounded so good. Actual dish was flavorless, boring, and not spicy at all. Would not follow this recipe again. Could probably be made better leaving out the half & half and yogurt and using heavy cream instead. Using hot salsa and adding some diced onion would help too.
    This recipe is very easy and actually tasty once you doctor it up. The first time I tried it I was not pleased because it had very little taste. THe second time I made it I used spicy salsa and add my fave seasonings for extra taste. Once that happened this recipe was moved to the top of my kitchen rotation.
    Seriously don't waste your time making this recipe. I love Paula but this one definitely misses the mark. I don't know how in the world anyone could honestly give this five stars! I saw the stars and read the first few reviews and thought, "sounds worth it!" So much for reviews! DO NOT WASTE YOUR TIME! Had to give it one star because the site won't let you post zero stars.
    I followed this recipe, easy to make, but I cut shrimp in half to cut my cost down and my family loves this. rate this 5 stars.
    I admit I was skeptical because of the random combination of ingredients, but this was actually really good. I do recommend adding salt though.
    The wife asks for this one often. I use hot salsa and spice it up a little more for our tastes. I have to say I was worried when I read the recipe but it wowed and was easy.
    This was really good and so easy to make! I used medium salsa instead of mild to see if it would spice it up a bit, since i read a review where they said it wasnt spicy at all. Using the medium salsa was just right for the spice i was going for, I will definetly make again!
    This was a great meal that my boyfriend and I got to prepare together. It wasn't spicy at all but the flavors combined incredibly well. We will make this again! 
    Fixed this dish to impress a boy -- it worked! Very yummy! Not too spicy. Surprisingly great combination of flavors!

    I fixed this dish for a family gathering and everyone loved it and wanted the recipe. It was easy and delicious!
    Made this today for the first time. I messed up and added too much Swiss cheese because I dumped it into the sauce and then did more on top. I really like the sauce but I am thinking about how to spruce that part up. Perhaps a more luxious yogoart and other cheeses. There is no salt in this recipe either. That might add a bit of kick to it. I used chunky salsa and that is definitely the way to go. I think this might taste really good the second day also. I will definitely make this again...very tasty and very easy to make. Make you you don't cook the pasta for more than 8 minutes. It cooks more i the oven.
    My family loved this dish. Very different and unique.. I didn't have those kind of Cheese with me at the time but I had Mexican style Cheddar cheese. And it came out very delicious! I will definitely make this again.
    Had to do A LOT of substituting because I didn't have the required ingredients. Subbed:
    half and half for 1 cup skim milk + 1/2 cup buttermilk
    yogurt for 1 cup sour cream
    swiss cheese for gouda cheese
    feta for fresh parmesean
    monterey jack for spicy pepper jack
    This was DELISH! We will have it again and again! Thanks Paula for the starter of my own new favorite recipe!
    I loved this recipe the first time I tried it, but it just was not spicy enough. The second time I made it I added a jalapeno, used hot salsa instead of mild, and used pepper jack cheese. It was the spice that my husband and I were looking for!
    My husband and I did not like this recipe at all! It was very disappoingtin and I will not make it again!
    The first time I made this I cooked too much pasta, well done, and had to "stir" it to check the shrimp for doneness. It came out creamy?delish! The second time, I cooked the written amount of pasta al dente. It was dry to me and I wasn't as fond of the layering of ingredients, BUT my guests didn't know the difference. They gave me lots of compliments and continue to tell other people about "this Paula Deen dish" I make that they love. It makes me feel like I can cook something special, although it was SO simple to make!
    This looked so good to me. I made it and followed the recipe, it was disappointing and kind of bland. I didnt have the "soupy" problem if anything it was rather dry. My husband loved it, but im the one that has to be motivated to cook it...so unless i feel like remaking it and tweaking it I probably wont attempt it.
    I made this tonight for dinner and was suprised by how much I didnt like it. We just kept saying that the salsa made it tast funny and that it was in need of something. It was not spicy. I did notice that others had mentioned it being soupy so I left my noodles al dente and that really helped. I might make this again but instead of salsa I will figure something else out to put in its place. I just was not that impressed.
    This is an easy dish to tweak to your taste. We use medium chunky salsa and Pepper Jack cheese for a spice boost. A little diced jalapeno is also good in this dish. Also, if you've had trouble with the dish being runny, try using sour cream instead of yogurt, or strain your yogurt in a mesh strainer lined with a coffee filter to remove the whey. Also, pat the shrimp dry before adding to the casserole.
    Paula, what were you thinking? This was the worst recipe you ever posted on food network. Shrimp was over cooked, there was no "spicy" in the dish, and there was no continuity to the dish. The bottom was soggy from the salsa, and the top was like cottage cheese flavored curd. Not a hit. Horrible. Needed BUTTER.
    I still love you!
    I also made a few changes to the recipe. I used 1 lb. of bay scallops and just 1 lb. of shrimp. I also used a bit more pasta and cheese. Thanks to the reviewers who suggested Rotel tomatoes! Throughly drying the seafood really made the difference! My husband also remarked that it tasted so good, just like you'd get in a restaurant.
    OH, and I did add a few pepper flakes, too.
    This recipe was very easy to make and was tasty, however, I guess by the title I thought there would be some zing (spiciness) to it. There was none. Maybe my palette for spicy food is much higher than Paula's. I think the next time I make this dish I will make extra of the cream sauce and leave the salsa out. I though the cream sauce with the pasta and shrimp was the best part.
    I also added a bit more pasta than the recipe calls for and used medium versus mild salsa. We were thrilled with the tasty results!!!
    The dish was very easy to make but it just didn't taste good. The recipe should specify small shrimp as they were very tough after cooking. We won't be making this again!
    I made this using mango peach salsa(Salpica brand-medium)and large shrimp and it turned out great. The sweetness of the salsa paired great with the feta cheese. For those of you that had the dish turn out runny, perhaps the shrimp still had too much water on them after cleaning? Just a guess.
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