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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp with Angel Hair Casserole Recipe

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This recipe for Shrimp with Angel Hair Casserole is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 T butter
2 eggs
1 C half-and-half
1 C plain yogurt
1/2 c Shredded Swiss cheese
1/3 c crumbled Feta cheese
1/3 c chopped parsley
1/3 c chopped fresh basil, or 1 t dried basil
1 t dried oregano
1 9 oz package uncooked fresh angel hair pasta
1 16 oz jar mild, thick and chunky salsa
1 lb shrimp, peeled and deveined
1/2 c shredded Monterey Jack cheese
Directions:
Directions:
With 1 T butter, grease 12x8 pan. Combine eggs, 1/2 and 1/2, yogurt,swiss and feta cheeses, parsley, basil, and oregano in medium bowl and mix well.
Spread 1/2 of the pasta on bottom of prepared pan. Cover w/ salsa. Add 1/2 of the shrimp. Cover with remaining pasta.
Spread egg mixture over pasta and top with remaining shrimp.
Sprinkle Monterey Jack cheese over top. Bake in preheated 350 degree oven for 30 mins, or until bubbly. Let stand 10 mins prior to serving.

 

 

 

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