Irene Marie's Recipe

Shrimp in Angel Hair Pasta Casserole

Category: Pasta

1 tablespoon butter
2 eggs
1 cup half-and-half
1 cup plain yogurt
1/2 cup shredded Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup parsley
1/4 cup chopped fresh basil (or 1 teaspoon dried basil leaves, crushed)
1 teaspoon dried oregano leaves, crushed
1 package uncooked angel hair pasta
1 jar (16 ounces) mild, thick and chunky salsa
1 pound medium shrimp, peeled and deveined
1/2 cup shredded Monterey Jack cheese
snow peas (optional)
plum tomatoes stuffed with cottage cheese (optional)

Prepare angel hair pasta as directed on package. Use 1 tablespoon butter to grease 12 x 8-inch pan. Combine eggs, half-and-half, yogurt, Swiss cheese, feta cheese, parsley, basil, and oregano in medium bowl; mix well. Spread 1/2 of the pasta on the bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey Jack cheese over top.

Bake in preheated 350°F oven 30 minutes or until bubbly. Let stand for 10 minutes. Garnish with snow peas and stuffed tomatoes.

Serves 6

From the kitchen of William Sharnecky