Shrimp Angel Hair Pasta Casserole
Dive into creamy, cheesy perfection with this Shrimp Angel Hair Pasta Casserole, a delightful fusion of succulent shrimp, delicate angel hair pasta, and a luscious homemade garlic cream sauce. Topped with melted mozzarella and Parmesan for a golden, bubbly finish, this crowd-pleasing baked casserole is perfect for weeknight dinners or special occasions. With just 15 minutes of prep and simple pantry staples like chicken broth, heavy cream, and fresh parsley, this recipe strikes the perfect balance between indulgence and ease. Serve up this savory, seafood-packed pasta bake for a comforting dish that elevates your everyday dinner game.
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Recipe Information
Ingredients
- 12 oz angel hair pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tbsp parsley, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
Cook the angel hair pasta according to the package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes on each side until opaque and pink. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Whisk in the flour and cook for another minute to form a roux.
Gradually add the chicken broth to the skillet, whisking constantly to prevent lumps. Stir in the heavy cream and bring to a simmer.
Once the sauce is bubbling, stir in the Parmesan cheese. Continue to cook, stirring, until melted and the sauce thickens. Season with salt and black pepper to taste.
Add the cooked angel hair pasta to the sauce, tossing to coat evenly. Gently fold in the cooked shrimp.
Transfer the shrimp and pasta mixture to the prepared casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake uncovered in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.4 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1818 mg | 140% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 580 mg | 12% | |
*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.
