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Nutrition Facts

Serving Size 1 (262g)

Recipe makes 8 servings

Calories 534
Calories from Fat 205 (38%)
Amount Per Serving %DV
Total Fat 22.8g 35%
Saturated Fat 13.4g 67%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 148mg 49%
Sodium 599mg 24%
Potassium 360mg 10%
Total Carbohydrate 53.8g 17%
Dietary Fiber 2.1g 8%
Sugars 1.9g
Protein 25.9g 51%

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Shrimp Casserole

Recipe #14832 | 1 hour | 20 min prep | add private note
Derf

By: Derf
Nov 26, 2001

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

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Graese 3-quart casserole.
  3. 3
    Cook and drain pasta as directed on package.
  4. 4
    Melt butter in 2 quart saucepan over medium heat.
  5. 5
    Cook garlic in butter 1 minute, stirring constantly.
  6. 6
    Stir in flour.
  7. 7
    Cook, stirring constantly with wire whisk, until smooth and bubbly.
  8. 8
    Stir in wine or chicken broth.
  9. 9
    Stir in half and half, clam juice, cocktail sauce, salt and cayenne.
  10. 10
    Cook over medium heat, stirring constantly, until thickened.
  11. 11
    Stir in shrimp, dill weed and 1/4 cup of the cheese.
  12. 12
    Stir shrimp mixture into pasta, pour into casserole.
  13. 13
    Sprinkle with remaining 1/2 cup cheese.
  14. 14
    Baked uncovered 35 to 40 minutes or until light brown and hot.

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Featured Reviews for This Recipe

From: Chef Nonie39

On Feb 2, 2009

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.

2 people found this review helpful

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  • From: Wildflower5656

    On Nov 20, 2008

    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

    2 people found this review helpful

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    From: monagrays

    On Sep 18, 2006

    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!!!

    11 people found this review helpful

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  • From: Jill Jump

    On Jan 24, 2005

    This was excellent! I had to make a few modifications because I didn't have all of the ingredients on hand. I used white wine and chicken broth both because I didn't have clam juice. I also didn't have half and half so I used equal parts heavy cream and milk. It turned out scrumptious! I'll be making this again and again - thanks for the recipe!

    10 people found this review helpful

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  • Read all 27 reviews

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