Shrimp Pasta Bake

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:

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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)

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Directions:

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….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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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…..

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Add the shredded mozzarella cheese and the cooked fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

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