1 pound medium raw shrimp (Frozen raw, peeled shrimp may be used after removing tails)
1 cup half- and -half (light and/or fat-free)
1 cup plain yogurt
1/2 cup shredded Swiss cheese
1/3 cup feta cheese
2 teaspoons dried basil
1 teaspoon oregano
1/4 cup chopped parsley
1 9 -ounce package of fresh angel hair pasta
1 16-ounce jar thick and chunky salsa ( half mild and half medium can be mixed , if desired)
Monterey Jack cheese
Preheat oven to 350 degrees. Grease 13x9 inch pan. Combine eggs, half-and-half, yogurt, Swiss cheese, feta cheese, basil, oregano and parsley in medium bowl. Mix well.
Spread half of pasta on bottom of pan. Cover with salsa. Add half the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and cover with remaining shrimp. Sprinkle grated Monterey Jack cheese over top.
Bake for 30 minutes.
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