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Sherry's Shrimp Pasta Bake
Sherry's Shrimp Pasta Bake

Sherry's Shrimp Pasta Bake

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz uncooked vermicelli
1 med green pepper, chopped
5 green onions, chopped
6 minced garlic cloves
6 Tbsp butter, cubed
2 Tbsp all-purpose flour
2 lb medium shrimp, peeled, deveined, tails off
1 tsp celery salt
1/8 tsp pepper
1 lb Kraft Velveeta Cheese, cubed
1 can (10 oz.) diced tomatoes with green chilies, drained
1 can (4 oz.) mushroom stems and pieces, drained
1 Tbsp Kraft Reduced-Fat Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed, drain, keep warm. In lg skillet, saute the green pepper, onion and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper. Cook uncovered, over med heat for 6 min or until heated through.
In microwave-safe bowl, combine the Velveeta Cheese, tomatoes and mushrooms. Microwave, uncovered on high for 4 min or until cheese is melted, stirring occasionally. Add to shrimp mix, stir vermicelli into skillet.
Spray a 13-inch x 9- inch x 2-inch baking dish with cooking spray. Pour skillet contents into baking dish, sprinkle with parmesan cheese.
Bake, uncovered at 350°F for 30 min or until heated through.
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