Crowd Pleasing Shrimp Pasta Recipe

Thanks to the overwhelming positive response I got after my last Girls’ Night Soiree, I’ve decided to share the recipe for what I like to call My Secret Weapon. As you all know, I’m “not much of a cooker” according to Jack. So the recipe that follows contains common ingredients that are available regardless of season, is a breeze to throw together, and it consistently turns out well each and every time. What’s not to love? Well…plenty if you’re watching your calories, fat grams, or carbohydrate intake. Otherwise, it’s a full-on winner. And when you’re entertaining, aren’t you supposed to forget about all that stuff and just have fun? Hope you guys enjoy this with your own friends and family.

Shrimp and Angel Hair Pasta with Feta Cheese

2. lg. eggs

1 c. evaporated milk

1 c. plain yogurt

8 oz. feta cheese, crumbled

1/3 lb. Swiss cheese, shredded

1/3 c. fresh parsley, chopped

1 t. dried basil

1 t. dried oregano

4 cloves garlic, minced

½ lb. angel hair pasta, cooked

16 oz mild chunky salsa

2 lb. small Shrimp, uncooked, peeled and deveined if desired (Shocking Confession!!! I used a 2 lb. bag of frozen, cooked shrimp. I thawed them first, then proceeded as directed. There were no complaints.)

½ lb. mozzarella cheese, shredded

Preheat oven to 350. Coat a 9×13-inch baking dish with cooking spray. In large bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half of the pasta over bottom of baking dish – cover with salsa. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Press it down a bit because it’s going to be REALLY full.  Bake 30 minutes. Remove from oven and let stand 10 minutes before serving. If using precooked shrimp, cook until everything is heated through and the mozzarella on top is melted and starting to brown at edges — then feel free to serve it immediately rather than letting it stand the additional 10 minutes.