Skip to main content New<> this month
Get the Allrecipes magazine

Sunday Shrimp Pasta Bake

Rated as 4.04 out of 5 Stars

"Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
  2. In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
  3. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Footnotes

  • This recipe was tested in a 1,100-watt microwave.

Reviews

Read all reviews 23
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is SO awesome! I didn't have all the ingredients on hand so I substituted and ommitted for personal taste as follows: I chopped 1 large sweet onion instead of scallions (green onion), used...

Most helpful critical review

I was looking for a shrimp recipe in which I had all the ingredients. This fit the bill, but nobody in my family liked it. My husband and I ate it cuz that's our rule...eat what's on the table...

Most helpful
Most positive
Least positive
Newest

This is SO awesome! I didn't have all the ingredients on hand so I substituted and ommitted for personal taste as follows: I chopped 1 large sweet onion instead of scallions (green onion), used...

I used penne pasta as suggested by several reviews. I also used 50/50 Velveeta and shredded mozarella cheese as one review said too. One pound of shrimp was plenty to me and I probably would use...

I have made this several times and have tweeked it just a little to my taste. It is very rich so I find that it easily serves 10 people. I usually only use 3/4 pound of 1% velvetta, I reduced ...

I'm usually wary of any recipe that calls for Velveeta, but this was a pleasant surprise. Had to modify a bit to accomodate what I had on hand... no green pepper, used crushed red pepper flakes....

I was looking for a shrimp recipe in which I had all the ingredients. This fit the bill, but nobody in my family liked it. My husband and I ate it cuz that's our rule...eat what's on the table...

made this over the weekend and everyone was super impressed. it was definitely restaurant quality and yet SO EASY to make!!!

After reading all the reviews, I did a lot of altering: penne instead of vermicelli (too mushy when baked); a combo of Asiago and old cheese cheeses for processed cheese which I don't like); upp...

I can see how it has potential to be good, but the cheese was way too heavy of a sauce for this. I made exactly as instructed. I love shrimp and pasta with a creamy tomato sauce, but this was ...

Used fresh mushrooms, used whole grain linguini, and a whole bunch of parmesan on top instead of the measly teaspoon! Very good- but just a tad too spicy for the rest of the fam, next time will...