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Wednesday, December 9, 2015

Winter comfort food .... Shrimp and macaroni casserole

Shrimp & Macaroni Casserole Recipe

It's winter in Canada, and in my search for fast, easy, hot, comfort food, I found this casserole, which is the perfect size for three people. We love pasta mixed with sea food and I imagine you could also use chopped lobster or crab in this dish. I may try that next. We enjoyed it .... I hope you like it also.


  • 1 cup uncooked elbow macaroni
  • 1 egg, beaten
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked shrimp, peeled, deveined and chopped
  • 3/4 cup chopped fresh spinach


  1. Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted. Yield: 3 servings

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