Shrimp Casserole

From: Chef #732211

On Aug 26, 2009

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!

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.

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!!!

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!