Shrimp Artichoke Casserole
Indulge in the creamy, decadent layers of Shrimp Artichoke Casserole, a seafood lover's dream that's perfect for cozy dinners or entertaining guests. This savory dish combines tender shrimp and tangy artichoke hearts with a rich, velvety cheese sauce made from Parmesan and mozzarella. Topped with crisp, golden panko breadcrumbs infused with paprika and fresh parsley, this baked casserole delivers a delightful mix of textures and flavors. With a touch of garlic and a hint of lemon for a bright finish, this recipe is a quick 50-minute creation that serves six, making it an ideal choice for busy weeknights or elegant occasions. Pair with a crisp side salad or crusty bread for the ultimate comfort meal.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 14 ounces canned artichoke hearts, drained and quartered
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup panko breadcrumbs
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick cooking spray or a light layer of olive oil.
In a medium-sized skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until just pink and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.
Slowly pour in the milk and heavy cream, whisking continuously to smooth out any lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens.
Stir in the Parmesan cheese, salt, pepper, and lemon juice. Mix until the cheese is melted and the sauce is smooth.
Place the drained artichoke hearts in the greased casserole dish. Layer the cooked shrimp evenly over the artichokes.
Pour the creamy cheese sauce over the artichoke and shrimp mixture, spreading it evenly with a spatula.
Sprinkle the shredded mozzarella cheese over the casserole.
In a small bowl, mix together the panko breadcrumbs, paprika, and chopped parsley. Sprinkle this mixture evenly over the mozzarella layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1411 mg | 470% | |
| Sodium | 6294 mg | 274% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 17.4 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2483 mg | 191% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2473 mg | 53% | |
*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.
