My friend, Lydia, keeps asking me when I'm going to put this recipe on the blog. It is a recipe that is elegant and yet so easy! A very fine dish for company that always yields compliments. So, Lydia, this one's for YOU!
What I serve with this varies. . . good accompaniments would be: sugar snap peas, fresh spinach salad and crusty sour dough bread and for dessert how about Lemonade Party Cake.
SHRIMP IN ANGEL HAIR PASTA CASSEROLE
1 Cup half-and-half
1 Cup plain yogurt
½ Cup grated swiss cheese
1/3 Cup crumbled feta cheese
1/3 Cup chopped parsley
1/4 Cup chopped fresh basil OR 1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 pkg.(9 ozs) Uncooked FRESH angel hair pasta (dried does not work in this recipe)
1 jar (16 ozs) mild, thick and chunky salsa
1 lb small to medium shrimp, peeled and deveined
½ Cup grated monterey jack cheese
Butter a 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 ½ of the pasta on bottom of prepared pan. Cover with salsa. Add ½ of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle jack cheese over top. Bake in preheated 350 degree oven 30 min. or until bubbly. Let stand 10 min.
Note: The combination of yogurt, the variety of cheeses, and salsa does not sound good! But this is a fantastic recipe and a great combination of flavors. I’ve tried it with cooked white chicken and it is good, but not quite as good as the shrimp.
LEMONADE PARTY CAKE
1 pkg Lemon cake mix (yellow cake mix works okay)
1 ¼ cups water
1/3 cup vegetable oil
1 can (6 ozs) frozen lemonade concentrate, thawed (¾ cup)
¾ cup powdered sugar
1 tub lemon frosting or fluffy white frosting
Heat oven to 350 degrees. Grease bottom only of 13 x 9 can pan. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Mix lemonade concentrate and powdered sugar. Pierce cake every ½ inches or so with a long-tined fork. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours. Spread frosting over top of cake. Store cake, covered, in refrigerator.