28 Reviews of Shrimp Casserole

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!

From: brownshawver

On Jul 21, 2005

My family loved this! I would recommend more shrimp though if you're going to use a whole pound of pasta, or less pasta if you're using a pound of shrimp. Thanks for the recipe!

From: Cher Jewhurst

On Oct 8, 2005

WOW! This has to be the sleeper recipe of all time at RZ. I made this last night exactly as directed except I used 1/2 the pasta. (penne)and chicken broth as well instead of the clam juice. (can you even buy clam juice?) DH couldn't stop eating it. It's very easy to put together and absolutely delicious. There's no takeout here, this is strictly fancy smancy dining room quality. Good for a casual weeknight cause it's fast or even a dinner party because it's elegant, rich and special. I'd give this a lot more then 5 stars if I could. Yum!!

From: sarikat

On Nov 11, 2005

This is a fabulous dish, full of flavor and easy to make. Changes: I only used 4 T. each butter and flour, and I added a can of white crabmeat as well. Next time I think I will add a bag of frozen green peas before baking. I will definitely make this again.

From: Chef #580984

On Sep 6, 2007

Very good and not too time consuming for a weeknight meal. You could also vary a lot of the ingredients for a different taste. I sauteed everything in a large cast iron skillet and then I was able to add the pasta to the skillet, stir, and put right into the oven. Almost a one-pot meal (since I still had to cook the pasta and clean that pot)!

From: Hey Jude

On Jan 21, 2006

We loved this and I loved how versatile this dish is to prepare. We're dieting right now (but needed something decadent to keep us going!) so I used 1% milk instead of half and half and a bit less parmesan cheese. Also, I had no dill so I used dried basil and that was excellent. I had humongous jumbo shrimp in the freezer so I used those, just 16 of them, and divided the noodle/shrimp mixture into 2 baking dishes. I froze one and we ate the other one....I'm looking forward to the frozen one some night when I come home from work too tired to cook. I'll update this review and let you know how it turned out. Thanks for sharing this recipe Derf, it's a definite keeper

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: Laurie Rhoton

On Jan 14, 2008

This casserole was really good. Next time I will use less pasta. I used white wine and chicken broth because I didn't have clam juice, turned out well. Will make again. Thanks!

From: Lori Mama

On Jan 18, 2006

Well, I'll just chime in here with the five star rating. This was super! I didn't have the half and half, so I used milk. I also don't like dried dill, so I subbed fresh. A real winner!