I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home cookbooks, and I cut the amounts in half and I took out the green pepper, sautéed onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully. This recipe is for an 11×7-inch baking dish if you double the recipe it will accommodate a 13×9-inch baking dish. I hope you enjoy!
Makes: 6 servings
Here’s what you’ll need:
6 oz. whole wheat fettucine noodles
5 green onions, chopped (including greens)
3 Tbsp butter, cubed
3 garlic cloves, minced
1 Tbsp all-purpose flour
1/2 tsp celery salt
1/8 tsp black pepper
2 cups shredded mozzarella cheese
1 (14.5 oz) diced tomatoes
4 oz. fresh mushrooms, sliced
1/4 cup parmesan cheese
1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)
Pre heat oven to 350 degrees. Cook fettucine noodles according to package directions, set aside and keep warm. Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….
Add minced garlic, cook 1 minute longer….
Gradually stir in flour until blended…..
Stir in the shrimp, celery salt, and black pepper…..
Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..
Add tomatoes to shrimp mixture, stir and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..
Add the shredded mozzarella cheese and the cooked fettucine noodles, stir to incorporate…..
Pour into prepared baking dish…..
Sprinkle with parmesan cheese…..
Bake uncovered for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….
We served this dish with a spring mix salad and garlic bread. ENJOY!!