Yield 4 servings Number Of Ingredients 9 Steps:
Heat oven to 350°F. Cook pasta according to package directions. Drain. Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine. Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes. Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.
Yield 6 to 8 Number Of Ingredients 13 Steps:
. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. 2. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink. 3. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes. 4. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter. 5. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
Time 1h35m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Coat 2-quart baking dish with nonstick cooking spray. Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well. Place in prepared baking dish. Cover and bake 30 minutes. Serve over orzo or rice.
Time 1h50m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Butter a 3 1/2-quart casserole dish. Arrange shrimp in a single layer. Cover with plastic wrap and refrigerate. In a medium saucepan, combine cream, sherry and shrimp shells with a pinch of salt and bring to a boil. Simmer on low for 25 minutes. Remove from stove and strain through a coarse sieve set over a large glass measuring cup or bowl; should yield about 2 1/2 cups. Preheat the oven to 400°F. Melt 1 tablespoon of butter in a medium skillet. Add scallions and cook over moderate heat, stirring, for about 3 minutes. Add the shrimp cream to the skillet and simmer until reduced (2 cups, about 5 minutes). Pour the cream sauce into a bowl and stir in lemon juice and Worcestershire. Season with salt, pepper and hot sauce or cayenne; let cool until tepid. Season shrimp with salt and pepper and pour cream sauce over them. Crush oyster crackers until you achieve coarse crumbs. Place in a medium bowl and add 4 tablespoons of melted butter and paprika and stir to coat. Sprinkle cracker crumbs over the shrimp and pat to smooth. Bake in the center of the oven for 25 minutes, or until bubbling around the edge and the shrimp are JUST cooked through. Remove from the oven and preheat broiler. Broil casserole for 30 seconds, rotating, until top is an even golden browned. Let stand at room temperature for 5 to 10 minutes before serving.
Time 40m Yield 8 servings. Number Of Ingredients 8 Steps:
Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
Time 55m Yield Makes 8 servings. Number Of Ingredients 10 Steps:
Heat oven to 400ºF. Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish. Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg. Bake 40 min. or until crust is golden brown and center of casserole is heated through.
Time 40m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
