Tuesday, November 11, 2014

Shrimp Pasta Bake

Yum


Thanksgiving begins the arrival of out of town family and friends to gather together for the Thanksgiving Feast.  Schedules are packed with get togethers at your own home or out.  So with that in mind, it is always good to have a go to recipe to impress all your guests!  This is one of my go to recipes that I adapted from Paula Deen.  You can serve it in a 9 x 13 pan or do individual serving sizes...way more impressive and fun!



Shrimp Pasta Bake is this wonderful pasta dish!  Guess what's in it?  I know you can see the pasta, cheese and maybe the shrimp.  But the salsa is what really gives the whole bake an addicting flavor!



It's easy and so impressive in these ramekins.
Ingredients to make 8 individual serving ramekins:
1 egg
2/3 cup cream
1/2 cup shredded Swiss cheese
1/3 cup feta cheese
1/2 tsp basil
1/2 tsp oregano
4 oz vermacelli pasta, cooked
8 oz Peach Salsa
1 lb raw shrimp, peeled and deveined
1/4 cup Monterey Jack cheese
butter
Directions:
Preheat oven to 350 degrees. Butter 8 ramekins.  In a bowl, beat the egg.  Add the cream, Swiss cheese, feta cheese, basil and oregano.  Mix until well combined.  Spread some of the pasta into the bottom of each buttered ramekin.  Add some salsa and some of the raw, peeled, deveined shrimp (the amount of shrimp you use depends on the size of the shrimp).  Add the remaining pasta, salsa and raw shrimp.  Pour the egg mixture over the top to about 1/4" from the top.  Sprinkle on some Monterey Jack cheese.  Bake at 350 degrees for about 15-20 minutes.  Let stand 5-10 minutes before serving.



Swiss cheese and feta cheese make a great combo!  The shrimp cooks within each ramekin and they come out hot and bubbly!  Imagine what your guests will think when you serve them their own Shrimp Pasta Bake!  Quite the hostess you will be!

Celebrate the little things that make life sweet,
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Autumn Chopped Salad

Lime Chicken Thighs with Chipotle Rice
Apple Cider Roasted Veggies