Shrimp Casserole

Shrimp Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 8

    • About This Recipe

    “Excellent buffet dish or for a light company supper with a green salad and rolls.”

    Ingredients

  • 1 (16ounce) packages farfalle pasta
  • 6tablespoons butter or 6tablespoonsmargarine
  • 3garlic cloves, smashed
  • 6tablespoonsall-purpose flour
  • 1/3 cup white wine or 1/3 cupchicken broth
  • 2 3/4 cupshalf-and-half cream
  • 1/2 cupclam juice
  • 1tablespoonseafood cocktail sauce( or ketchup)
  • 3/4 teaspoonsalt
  • 1/4 teaspooncayenne pepper
  • 1lbuncooked medium shrimp, peeled and deveined
  • 2teaspoonsdried dill weed
  • 3/4 cupfreshly grated parmesan cheese

    • Directions

  • Preheat oven to 350°F.
  • Graese 3-quart casserole.
  • Cook and drain pasta as directed on package.
  • Melt butter in 2 quart saucepan over medium heat.
  • Cook garlic in butter 1 minute, stirring constantly.
  • Stir in flour.
  • Cook, stirring constantly with wire whisk, until smooth and bubbly.
  • Stir in wine or chicken broth.
  • Stir in half and half, clam juice, cocktail sauce, salt and cayenne.
  • Cook over medium heat, stirring constantly, until thickened.
  • Stir in shrimp, dill weed and 1/4 cup of the cheese.
  • Stir shrimp mixture into pasta, pour into casserole.
  • Sprinkle with remaining 1/2 cup cheese.
  • Baked uncovered 35 to 40 minutes or until light brown and hot.

    • Reviews

  • “This shrimp and pasta dish is of “very nice restaurant” quality.If I had not cooked it myself, I would have thought it was take-out!!My family loved it and my best friend said she was IMPRESSED!!!”

  • “We really liked this. The only thing I added was some basil. I took some of the other suggestions and only added 8 oz of pasta. I did go a little bit lighter with the cayenne pepper, used about 1/8 teaspoon. I think one of the best things I liked about this recipe was how it was as a leftover. The sauce didn’t separate like some I’ve used. Great recipe!!”

  • “WOW!This was great!It does make a lot, and we changed it up a bit, and followed some of the WW points from a previous reviewer, but still felt like I was indulging in something I shouldn’t.Even with the 2% milk and cutting the amount of cheese considerably, there are a lot of layers of flavor!Thanks for the great recipe!”

  • “Awesome shrimp pasta dish.Definitely use half the pasta.It’s always good to have a little extra sauce… much better than having dry pasta with no flavor.I used all the ingredients it called for and was very happy with the result.I brought it to a potluck at church and everyone was drooling over it.hehe… always makes a cook feel good.One quote was:”I could eat this all day.”I agree… it really is tasty.Yum.”

  • “Yum!!!Whole family loved it!Had plenty of sauce using 16oz pasta but also used 2b of shrimp.New favorite and makes a ton!”

  • “Delicious !!after reading other peoples suggestions, went with 8oz mini bow tie pasta, all chicken broth instead of any white wine & clam juice, and 2% milk instead of half & half. We were not disappointed.Thank you for the recipe & thank you reviewers for your suggestions.”

  • “This is a very good shrimp casserole.It is so nice and creamy.I would cut back on the pasta a little next time.My whole family really complimented me on how good it was.Thanks for posting this recipe.”

  • “This was VERY good!I substituted all chicken broth instead of white wine & clam juice and 2% milk instead of half and half cream.I also didn’t have cayenne pepper so I used red pepper flakes.I sauted a medium onion in the butter w/ the garlic. Based on suggestions I cut down the pasta amount by 1/2 and I also did not bake it.I cooked the shrimp in a little bit of olive oil and then dumped everything into my huge frying pan and mixed the pasta in at the end.Worked out perfectly!I took this dish to a covered dish event last night and everyone gave it a huge thumbs up!!!”

  • “Really, really good! I got it down to 8 WW pts/serving by doing the following:light margarine instead of butter; chicken broth, not wine; f/f 1/2 & 1/2 instead of cream; 1/2 c parm, instead of 3/4 c. I also subbed dried parsley for dill because I didn’t have any and added a few sprinkles of paprika and two fresh diced roma tomatoes to the mixture before putting it in the oven. Will definitely make this again!~*~*~*~*~*~*~*~*~*~Just an FYI update – I made this again last night and accidentally reversed the measurements for the chicken broth and 1/2 & 1/2. It was still good, but not as creamy and rich. This recipe would also be really good with ham or chicken instead of shrimp, if that’s what you have on-hand.”

  • “All I can say is….YUM!!I made a few substitutions that Amy suggested to make the recipe a little healthier.It turned out great and will be added to the meal rotation for sure!”

  • “Absolutely delicious and so easy to make.Follow this recipe exactly to get a restaurant quality meal.Will make again, this one’s a keeper!”

  • “This is a great recipe! I’ve made it twice already. It’s so easy to put together. I made it a day ahead and when I got home from work we just popped it in the over and dinner was served!! The only change I made was to use Sherry instead of clam juice b/c I didn’t have clam juice and I like the flavor of sherry with seafood. It was so, so yummy! My husband could not stop eating it. Thanks for a great recipe!”

  • “This was a good recipe, however there is way to much pasta for the sauce.I reduced it by half and added a shallot with the garlic.I omitted the clam juice, and used white wine and chicken broth.I added extra garlic and basil and used mini bow tie pasta.Next time I will add sun dried tomatoes to give it some color.”

  • “Totally delicious. I’m eating leftovers for breakfast as I write this! I made with 2% milk instead of cream, and it was plenty rich! Used Pinot Noir and skipped the chicken broth. Also subbed italian seasoning for the dill, since I didn’t have any. Lastly, I replaced the clam broth for a can of chopped clams, juice included. Like others, I used only half a box of pasta, and thought that was plenty. It looked watery at first, but absorbed a lot as it baked. One suggestion I would have is to undercook the pasta on the stove top, because it will cook more in the oven. Thanks very much! Great recipe”

  • “I’m not sure about very fine restaurant quality, but it is very good. It is important to listen to what others said about using lesspasta. I used half of the pasta with all of the sauce and it turned out perfect. Thanks Chef #580984 for the skillet to oven idea. I hate washing dishes and will do anything I can to make fewer of them. If you are looking for a simple, yummy recipe, give this one a try.”

  • “used chicken broth instead of clam juice. wonderful flavor.”

  • “This casserole was really good.Next time I will use less pasta.I used white wine and chicken broth because I didn’t have clam juice, turned out well.Will make again.Thanks!”

  • “This was fantastic!I think the only thing I changed was I added extra garlic.Thanks for sharing!”

  • “Very good and not too time consuming for a weeknight meal.You could also vary a lot of the ingredients for a different taste.I sauteed everything in a large cast iron skillet and then I was able to add the pasta to the skillet, stir, and put right into the oven.Almost a one-pot meal (since I still had to cook the pasta and clean that pot)!”

  • “The flavor is excellent. However, after baking it was a sticky, globby mess. Next time I make it I will cook the shrimp ahead. Then follow the recipe, but just toss everything with the pasta and serve. In fairness, I did halve the recipe, so maybe that altered the way it turned out.”

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