Tired of the same old weeknight dinners? I get it. Chicken again? No thanks. You need something easy, something that feels a little special, but doesn’t take hours to make.
This shrimp casserole is the answer. It’s creamy, cheesy, and packed with flavor. It looks fancy enough for guests but is simple enough for a Tuesday night.
I’ve made this dish more times than I can count, and it always gets rave reviews. Let’s get you making it too.
The Best Creamy Shrimp Casserole Recipe
This recipe is straightforward. It’s about combining simple ingredients to create something really delicious.
What You’ll Need
- 1 lb medium shrimp, peeled and deveined
- 8 oz pasta (like macaroni or shells)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup onion, chopped
- 4 oz cream cheese, softened
- 1 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- A squeeze of fresh lemon juice
Required Tools
You don’t need any fancy kitchen gadgets for this.
| Tool | Purpose |
|---|---|
| Casserole Dish | For baking |
| Large Pot | To cook pasta |
| Skillet | For the sauce |
| Mixing Bowl | To combine |
| Whisk | For smooth sauce |
How to Make Shrimp Casserole
Follow these simple steps. Don’t rush the sauce; letting the flavors come together is key.
Step 1: Preheat your oven to 375°F (190°C). Cook the pasta according to the package directions, but drain it a minute early.
Step 2: While the pasta cooks, melt butter in a skillet over medium heat. Add the onion and garlic, and cook until soft.
Step 3: Stir in the cream cheese until it melts. Slowly whisk in the milk until the sauce is smooth.
Step 4: Remove the skillet from the heat. Stir in the Parmesan cheese, salt, and pepper.
Step 5: In a large bowl, combine the cooked pasta, the sauce, the raw shrimp, and half the shredded cheese.
Step 6: Pour the mixture into your casserole dish. Top with the remaining shredded cheese and the breadcrumbs.
Step 7: Bake for 20-25 minutes, or until the top is golden and bubbly. Let it rest for a few minutes before serving.
Pro Tips
These little tricks make a big difference.
- Don’t Pre-Cook the Shrimp: Add the shrimp to the casserole raw. They will cook perfectly in the oven and stay tender. Cooking them first makes them rubbery.
- Toast Your Breadcrumbs: For an extra crispy topping, toss the breadcrumbs with a little melted butter and toast them in a dry skillet for a few minutes before sprinkling them on top.
- Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that stop it from melting smoothly. Grate your own from a block for the best creamy texture.
- A Squeeze of Lemon: Right before serving, a little fresh lemon juice brightens up all the rich flavors. It’s a game-changer.
Possible Substitutions and Variations
Feel free to play around with this recipe.
- Protein Swap: Not a fan of shrimp? Try cooked chicken, lump crab meat, or even scallops.
- Add Veggies: Stir in a cup of steamed broccoli florets, spinach, or green peas for some extra nutrition.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
Make-Ahead Tips
You can assemble the entire casserole a day ahead of time. Just prepare it up to the point of baking.
Cover it tightly and store it in the refrigerator. When you’re ready to eat, you may need to add 5-10 minutes to the baking time.
Meal Pairing Suggestions
This casserole is a great meal on its own, but it also pairs well with simple sides.
| Side Dish | Why It Works |
|---|---|
| Simple Green Salad | Cuts through the richness |
| Garlic Bread | Great for scooping up sauce |
| Steamed Asparagus | Adds color and a fresh taste |
Nutritional Info & Diet Swaps
This is an estimate. Actual values will change based on your ingredients. A serving is about one cup.
- Calories: 450-550 kcal
- Protein: 25g
- Carbs: 35g
- Fat: 22g
For different dietary needs, try these swaps:
- Gluten-Free: Use your favorite gluten-free pasta and gluten-free breadcrumbs.
- Lower-Carb: Swap the pasta for cauliflower florets or zucchini noodles.
- Lighter Version: Use low-fat cream cheese, skim milk, and reduced-fat cheese to lower the fat content.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, you can microwave a single serving or place the casserole back in the oven at 350°F until warmed through.
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Yes. Just make sure to thaw them completely first. Pat them very dry with a paper towel before adding them to the casserole to avoid a watery sauce.
Q2. My sauce seems too thin. What do I do?
Ans: Let it simmer on the stove for a few more minutes to thicken up. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and whisk that into the sauce.
Q3. Can I freeze this casserole?
Ans: You can. It’s best to freeze it unbaked. Assemble the casserole, cover it tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw it in the fridge overnight before baking.
Wrapping Up
This shrimp casserole is a real crowd-pleaser. It’s proof that you don’t need complicated steps or strange ingredients to make a fantastic meal.
Give it a try this week. I think you’ll be surprised at how easy and delicious it is.
When you make it, drop a comment below and let me know how it turned out! I’d love to hear about any changes you made.
