I LOVE SEAFOOD. And shrimp especially. This is a “layer-and-throw-it-in-the-pan dish of shrimp, pasta, cheese and creaminess”. And it is absolutely delicious! I also throw in some sautéed peppers and mushrooms, because OF COURSE! Add spinach for good measure.
THEN it’s the cheese. Feta, Swiss, mozzarella and parmesan. Is that cheese overkill? Maybe…but I don’t care. It makes for the richest, creamiest, cheesiest ever. When I first made it my husband queried how we have lived our lives this long without this dish.
Start by sauteing garlic and red peppers in butter. Then add in the mushrooms.
Spray a 9×13 baking dish with cooking spray and place half of the cooked fettuccine in the pan.
Sauté the shrimp in butter and sprinkle with Old Bay seasoning. (Or paprika.)
*Only partially cook the shrimp so that it can finish cooking during baking.
Then layer with spinach and feta, Swiss and mozzarella cheeses.
Cover with remaining fettuccine and shrimp…finishing with remaining Swiss and parmesan cheese.
Whisk together eggs, cream and half and half. Add in oregano, basil, salt and pepper.
Pour evenly over the top.
Cover with foil and bake for 30 minutes. Remove from oven and stir.
Sprinkle with remaining mozzarella cheese and sprinkle with parsley.
Return to oven uncovered and bake for 15 minutes longer until cheese is melted and shrimp is cooked.
ENJOY!
Creamy Pasta and Shrimp Bake
Ingredients
- 12 ounces fettuccine pasta
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 16 ounces mushrooms, sliced
- 1 Tbsp butter
- 1½ pounds medium uncooked shrimp, peeled and deveined
- ½-1 tsp Old Bay seasoning **or paprika
- 4 cups spinach, roughly torn or chopped
- 6 ounces feta cheese, crumbled
- 2 cups swiss cheese, shredded
- 1½ cups parmesan cheese, shredded
- 1 cup mozzarrela cheese, shredded
- 2 eggs
- 2 cups heavy cream
- 1 cup half & half
- 1 tsp dried oregano
- 1 tsp dried basil
- 1½ tsp salt
- ¼ tsp pepper
- ⅓ cup chopped fresh parsley
Instructions
- Preheat oven to 350°.
- Cook fettuccine noodles al dente according to package directions. Drain and rinse. Set aside.
- Melt butter in sauce pan. Add garlic, cook and stir 1 minute.Add red peppers and sauté for about 2 minutes until softened.Add mushrooms and sauté a few more minutes until mushrooms soften.
- Melt 1 Tbsp butter in skillet. Stir the shrimp into the butter and sprinkle with Old Bay seasoning (or paprika). Cook over medium-high heat for 3-4 minutes until shrimp are partially cooked. Remove from heat.
- Spray 9×13" baking dish. Place half of the fettuccine in the bottom of pan.
- Spoon on half of the shrimp.
- Cover with feta cheese, 1½ cups of Swiss cheese and 1 cup of parmesan cheese.
- Spoon on the pepper & mushroom mixture.Top with spinach leaves.
- Cover with remaining fettuccine noodles.
- Top with remaining shrimp.
- Sprinkle with remaining Swiss and parmesan cheese.
- Whisk eggs and mix in cream and half & half. Add oregano, basil, salt and pepper.Pour over the pasta dish evenly.
- Cover with foil and bake for 30 minutes.
- Take out of oven and remove the foil. Stir everything together. Top with mozzarella cheese and sprinkle with parsley.
- Return to oven uncovered and bake for 15 more minutes. Remove from oven and let sit for 10 minutes before serving.NOTE: Sauce will thicken as it cools.