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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.

Cooking Instructions:

(Makes 6 Servings)

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Shrimp Penne Casserole Recipe


  • Author: Bobby
  • Total Time: 30 minutes
Scale

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)

Instructions

  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.
  2.  Lightly grease a 9×13 inch baking dish. Pour the shrimp and penne mixture into the baking dish and top with leftover mozzarella cheese.
  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.

22 comments

  1. Bobby says:

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

  2. Suzie says:

    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

  3. Bobby says:

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

  4. Russell says:

    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!

  5. 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 =)

  6. Bobby says:

    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.

  7. Timothy says:

    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.

  8. Bobby says:

    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.

  9. Carol Thieme says:

    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!

  10. Bobby says:

    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.

  11. Bill says:

    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

  12. Bobby says:

    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.

  13. Angelina says:

    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.

  14. Angela says:

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

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