Shrimp In Angel Hair Pasta Casserole Recipes

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

Steps:

• In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
• In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.
• In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.
• Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Steps:

• 1. With 1 tbsp. butter, grease a 12 x 8 pan.
• 2. Combine eggs, half and half, yogurt, Swiss cheese, feta cheese, basil, oregano, and parsley in medium bowl, mix well.
• 3. Spread 1/2 of the pasta on the bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle with Monterey Jack cheese.
• 4. Bake at 350*, 30 minutes or until bubbly. Let stand 10 minutes. This is also very good the next day, so could always be baked a day ahead of time.

Steps:

• Preheat oven to 350 degrees.
• Grease 12 x 8 inch pan with the tablespoon of butter.
• Combine eggs, half& half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in a medium bowl, mixing well.
• Spread 1/2 of the pasta on the bottom of the greased pan.
• Cover with all of the salsa.
• Top with 1/2 of the shrimp.
• Cover with remaining pasta.
• Spread egg mixture over pasta and top with the remaining shrimp.
• Sprinkle with Monterey Jack cheese over the top.
• Bake for 30 minutes or until bubbly.
• Let stand for 10 minutes.

Steps:

• With 1 tablespoon butter, grease pan. Combine eggs, half and half, yogurt, swiss cheese, feta cheese, parsley, basil, and oregano in medium bowl. Spread 1/2 of the pasta on bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining shrimp. Sprinkle monterey jack cheese over top. Bake in preheated 350 degree. 30 minutes or until bubbly. Let stand 10 minutes.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
• Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
• Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

Steps:

• 1. cook bacon lightly crispy and set aside (you will chop and use this later)
• 2. cook pasta for 4-6 minutes in boiling water (you want this al dente do not over cook -- refer to your packaging for cooking times that are specific to your brand) then drain well
• 3. in a large bowl, gently toss the pasta with 1/2 the parmesan cheese, salt and pepper, eggs 1/2 the butter and parsley until well covered
• 4. prepare a 9" spring pan by spraying with non-stick cooking spray (you can do this in a cosserole dish if need be but it is easier to serve when done in a spring pan)
• 5. sprinkle aprox 1/3 of the bread crumbs in the bottom of the pan
• 6. add 1/3 pasta mix into pan then cover with 1/2 the mozzerella and chopped bacon
• 7. repeat step 6
• 8. place the remaining pasta in pan and press down gently
• 9. mix remaining parmesan and bread crumbs and sprinkle evenly over the top then cube the remaining butter and place evenly around the top, drizzle olive oil all over the top and bake for 45 minutes until golden brown
• 10. Serve with a little your favorite sauce (this is not spaghetti so you only want to use the sauce as a compliment not a dressing that covers all the flavor) I used Marinara sauce the first time and on the leftovers I used a nice Pesto sauce they were both great I am gonna try a creamy vodka sauce next time..experiment and enjoy. (this reheats well I have not frozen any so I am not sure about freezing it)