Shrimp Penne Casserole Recipe


Shrimp penne casserole is a very simple and delicious seafood dish. This recipe consists of ingredients such as shrimp, mozzarella cheese, parmesan cheese, garlic and spinach; with a combination like this you cannot go wrong. If you are looking for a quick dinner this is an excellent choice because this casserole only takes about 40 minutes to prepare including the cooking time. If you don’t want to use shrimp, a good alternative would be to use sliced cooked chicken breasts. A good alternative to mozzarella cheese would be Italian cheese blend. This goes great served with garlic bread. Enjoy.

Ingredients:
3 cups uncooked penne pasta
2 eggs
½ cup half-and-half cream
4 tablespoons butter (melted)
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 garlic cloves (minced)
½ teaspoon salt
¼ teaspoon ground black pepper
1lb uncooked medium shrimp, peeled and deveined with tails removed
1 ½ cups fresh spinach (chopped)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Cook penne pasta according to package directions. In a small bowl combine eggs, half-and-half, and butter; set aside. Drain the pasta and place it into a large bowl. Add parmesan cheese, 1 cup mozzarella cheese, garlic, salt, pepper, and reserved egg mixture; toss to coat. Stir in shrimp and spinach.
Step 2: Lightly grease a 9×13 inch baking dish. Pour the shrimp and penne mixture into the baking dish and top with left over mozzarella cheese.
Step 3: Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until the shrimp turn pink and the cheese has melted.
(Makes 6 Servings)

       

22 Responses to “Shrimp Penne Casserole Recipe”

  1. Jem — March 14, 2012 @ 1:43 pm

    Hey Bobby :)
    Whats half and half cream? :)

  2. Bobby — March 14, 2012 @ 5:01 pm

    Jem- half milk, half cream but its actually called half-and-half. I don’t think you should have much trouble finding it.

  3. Suzie — March 15, 2012 @ 3:39 am

    Hi, I love your recipes but was wondering if it is possible to have nutritional information on each one!! since we are always watching our food calories intake, it would of a great help to know how much calories per each serving

  4. Bobby — March 15, 2012 @ 10:05 pm

    Suzie- sorry, I do not have nutritional information for most of these recipes. Perhaps you will see some of it in the future though.

  5. Russell — March 20, 2012 @ 12:16 pm

    Hey Bobby!

    I’ve been following this Blog for something like 4 years now, although I don’t get to cook nearly as often as I used to.

    You could calculate rough nutrition calculators on the internet.

    Also, I think Jem was trying to tease you — since she thought you meant to type either “half and half” or “cream”. I looked it up and apparently in the UK, they call it Half Cream. You aren’t from the UK are you?

    Thanks for the recipes!

  6. Jess @ Flying on Jess Fuel — March 22, 2012 @ 7:11 am

    Just discovered your blog today and then spent an hour straight looking through all your recipe pages… just wanted to tell you I love it! Your photos are really great and your recipes are so creative! Thanks for sharing =)

  7. Bobby — March 23, 2012 @ 8:51 pm

    Russell – haha, wow, I think you were one of the first people to comment on this blog ever. Good to see your still around! I will look into the nutrition calculator. Thanks.

    Haha, no I am from the United States.

  8. Sami — March 25, 2012 @ 12:27 am

    I made this yesterday, it was easy and so delicious! Now i would love to try most of your recipes!!

  9. Melinda — March 25, 2012 @ 7:56 pm

    This was a big hit tonight. Yummm

  10. Timothy — May 17, 2012 @ 10:55 pm

    My and my wife are so happy that we have discovered your blog. Already tried several recipes and results are always comes out so delicious! This recipe is next to try.

  11. Sharon Vann — December 2, 2012 @ 1:44 pm

    Looking forward to trying this! Do you actually add uncooked shrimp to the casserole?

  12. Bobby — December 2, 2012 @ 10:10 pm

    Sharon Vann – Yes, the shrimp will cook when the casserole is being baked in the oven. You could use cooked shrimp if you want though for this recipe.

  13. Carol Thieme — February 18, 2013 @ 4:55 pm

    I really enjoy many of your recipes but it would certainly be helpful to be able to print just the recipe rather than have all the steps to go thru. If the whole thing is printed it is 4-6 pages. Big waste of paper!

  14. barbara.burnell@bell.net — February 18, 2013 @ 7:53 pm

    trying to print the Shrimp Penne but with no luck
    please advise how I can get this receipes

  15. Bobby — February 18, 2013 @ 9:41 pm

    Barbara.burnell and Carol Thieme – You can print posts by clicking under the post title on the right where it says “Print This Post”. I hope this helps. Thanks.

  16. Anne Latshaw — February 18, 2014 @ 9:31 am

    Could I use frozen spinach in this yummy looking recipe?

    • Bobby replied: — February 18th, 2014 @ 9:11 pm

      I have never tried using frozen spinach for this recipe so I cannot say how it would turn out. If you do try it please let everyone know the results. Thanks.

  17. Bill — February 18, 2014 @ 10:18 am

    To print just the recipe:
    1) highlight and “copy” the whole recipe including pictures
    2) open Word and paste.
    3) if you want to edit out the pictures, just highlight and “cut”.
    4) if you want to edit any text just highlight and “delete”
    5) recipe will be on 1 page

  18. Joanne — February 19, 2014 @ 12:22 am

    This looks so tasty! Thanks!

  19. Angelina — February 27, 2014 @ 8:52 am

    This dish is exceptionally delicious! I prepared it exactly as it was written, and it couldn’t have been any better than it was. It’s pretty high in fat & carbs, so I’ll only make it ‘occasionally’ – but we’ll be looking forward to enjoying it again & again. I’ve already signed up to receive your blog.

  20. Angela — March 8, 2014 @ 2:01 pm

    I prefer broccoli to spinach. Do you think that would work? Recipe sounds fantastic. Anxious to try it!

    • Bobby replied: — March 9th, 2014 @ 7:45 pm

      Yes, broccoli would work in place to spinach. Enjoy the recipe.

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