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Spicy Shrimp and Pasta Casserole Recipe

Spicy Shrimp and Pasta Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (129)

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Average Rating:

Total Reviews: 129

Showing 21-30 of 129

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  • on March 22, 2009

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    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!

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  • on March 17, 2009

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    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.

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  • on January 12, 2009

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    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.

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  • on January 02, 2009

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    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.

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  • on November 23, 2008

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    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!

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  • on July 30, 2008

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    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.

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  • on February 01, 2008

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    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.

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  • on January 26, 2008

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    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!!!

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  • on January 16, 2008

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    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!

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  • on December 28, 2007

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    I made this using mango peach salsa(Salpica brand-mediumand 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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