Description
A rich, one-dish casserole with tender pasta, plump shrimp, and a luscious creamy cheese sauce baked to golden perfection. This easy weeknight recipe delivers home-cooked comfort with minimal effort and maximum flavor.
Ingredients
12 oz (340g) uncooked pasta (penne or rotini)
12 oz (340g) large shrimp, peeled and deveined
2 cups heavy cream
8 oz (225g) cream cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/2 cup panko breadcrumbs
2 tbsp melted butter or oil
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat. Cook onion and garlic until fragrant.
Add shrimp and cook until pink and opaque (2-3 minutes). Set aside.
In a large bowl, mix pasta, cooked shrimp, heavy cream, cream cheese, mozzarella, Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.
Pour mixture into a greased 9×13-inch baking dish.
In a small bowl, combine panko and melted butter/oil. Sprinkle over the casserole.
Bake for 25-30 minutes until bubbling and golden.
Notes
Freeze uncooked shrimp before thawing and use.
Substitute heavy cream with coconut milk for a dairy-free option.
Add steamed broccoli or mushrooms for extra veggies.
Leftovers keep refrigerated up to 3 days.
Nutrition
- Serving Size: 1 casserole portion
- Calories: 580
- Sugar: 8g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg