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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 31-40 of 129

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  • on December 19, 2007

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    This dish was a hit at a recent dinner party. The next time I may add fresh mushrooms for added flavor!

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  • on November 27, 2007

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    I was a little worried to make this because some of the reviews weren't as positive as I would have liked, but my fiance and I thought this was a great dish. I actually halved the recipe, used skim milk and nonfat yogurt. I did not halve the seasonings and added a little salt, cayenne pepper, and black pepper to the egg mixture. The dish was a little watery at the bottom, could be from the skim milk, but it didn't influence the taste. I will definitely make this again and tweak it a little more.

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  • on October 06, 2007

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    I tried this recipe on a cold night when I didn't really feel like cooking, but I wanted to make something nice for my hard working hubby. I used a 16oz box of angel hair pasta, which made it a little drier. Next time, I'll make more sauce or use less pasta. And there's lots of leftovers!

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  • on September 15, 2007

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    Very good but appears to need more than 30 minutes in the oven. I suggest waiting until the casserole bubbles (as suggested even if it takes considerably longer than 30 minutes. I took mine out after 40 minutes because I was afraid of overcooking the shrimp but it was watery and the bottom layer of shrimp could have used another 10 minutes. However, it was very tasty. I will make it again.

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  • on June 17, 2007

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    The dish was pleasing, but not as spicey as I hoped.

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  • on March 27, 2007

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    I liked this recipe, but thought the salsa tasted a bit weird.(my husband loved it though I added more cheese and pasta as others suggested and the consistancy was perfect. Used small shrimp, which worked fine. Needs salt added.One thing which was good is that it tasted better the 2nd day as left overs. I would skip the salsa next time, add red pepper flakes for zip and make extra cream sauce.

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  • on March 26, 2007

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    My girlfriend and I made this for dinner tonight. It was really easy, and it took no time at all to put the dish together and get it in the oven. We were very impressed with the flavor, but there was a lot of water in the bottom of the pan. In truth, we DID use a bit more shrimp, and the noodles were leftover, so they weren't as al dente as they could have been. However, a slotted spoon kept the majority of the water in the pan, and a nice loaf of crusty bread came in handy for the liquids that made it to the plate. We'll make it again, but we'll adjust some stuff to dry it out a bit.

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  • on March 19, 2007

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    Paula has done it again with a great, tasty, and easy shrimp casserole. I make it just a bit spicer...yum, yum, yim!!

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  • on March 11, 2007

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    This has become a family favorite at our house. Quick and easy and comes out great every time. Made it with a combination of shrimp and scallops too.......

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  • on March 05, 2007

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    Wonderful

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