Creamy Shrimp Casserole with Buttery Crumbs
Indulge in the ultimate comfort food with this Creamy Shrimp Casserole with Buttery Crumbs—a dish that marries succulent shrimp, tender pasta, and a velvety cheese sauce for an unforgettable flavor experience. Made with sharp cheddar and Parmesan, the creamy sauce is infused with aromatic spices like garlic powder and paprika for a subtle kick. A golden, crunchy panko breadcrumb topping adds the perfect contrast to the rich, bubbling casserole underneath. Ready in under an hour, this dish is ideal for family dinners or casual gatherings, delivering restaurant-quality flavor right from your oven. Garnish with fresh parsley for an elegant touch, and watch as this savory casserole becomes a new household favorite. Perfect for seafood lovers and fans of decadent casseroles alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 8 ounces short pasta (such as penne or rotini)
- 6 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons parsley, chopped (optional)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook for 3-4 minutes, stirring often, until the sauce thickens.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, paprika, salt, and black pepper until the cheese has melted and the sauce is smooth.
Combine the cooked pasta, shrimp, and cheese sauce in a large bowl. Mix well and transfer the mixture to the prepared casserole dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let the casserole sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 352 mg | 27% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
