Spicy Southern Shrimp and Pasta Bake
If you’ve been to Savannah, or if you live here (hey, neighbor!), then you know that we’re one shrimp-crazy city. We like shrimp so well we are happy just boiling them up and eating them out of their shells. But every once in a while, we do something a little more substantial for dinner, like this Cajun-flavored dish, which goes great with our colorful Broccoli and Red Pepper Salad.
5 tablespoons unsalted butter
1 cup finely chopped onions
¾ pound large shrimp, peeled,
deveined, and cut into thirds
1 cup frozen corn kernels, thawed
1 cup frozen sliced okra, thawed
½ teaspoon salt
½ teaspoon Cajun seasoning
One 24-ounce jar tomato sauce
½ cup cream cheese (4 ounces)
1 pound corkscrew pasta, cooked and drained
2⁄3 cup plain unseasoned bread crumbs
1. Preheat the oven to 400°F.
2. Melt 2 tablespoons of the butter in a very large skillet over medium-high heat. Add the onions and cook for 5 minutes, or until translucent. Add the shrimp, corn, okra, salt, and Cajun seasoning. Cook, stirring, for 2 to 3 minutes, or until the shrimp are almost opaque. Add the tomato sauce and cream cheese and cook, stirring, for 3 to 4 minutes, or until the sauce is smooth.
3. Place the pasta in a 9 x 13-inch baking dish. Pour the shrimp mixture over the pasta and stir well.
4. Return the skillet to the heat and melt the remaining 3 tablespoons butter. Add the bread crumbs and stir until well coated.
5. Top the casserole with the bread crumbs and bake for 15 to 20 minutes, or until golden brown.
Serve immediately.
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- Recipe byThe Deen Bros.Take It ...
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