Shrimp Casserole with Rotini Pasta

Kitchen Tested
  • Yield 6 to 8 servings

Fresh shrimp, mushrooms and pasta combined to make a great one-dish meal.


1 large onion, chopped
1 -- green bell pepper, chopped
2 pounds medium shrimp, peeled
1 cup sliced fresh mushrooms
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 -- (10 3/4-ounce) can golden mushroom soup
1 -- (8-ounce) package fat-free cream cheese
1 teaspoon hot sauce
1/2 cup sliced green onions
1 -- (12-ounce) package rotini pasta


  1. In a large pan coated with nonstick cooking spray, saute onion and bell pepper over medium heat until tender, about 5 minutes. Add shrimp, mushrooms and garlic, sauteing until shrimp are done and the vegetables are tender, about 5 minutes. Add parsley, soup and cream cheese, stirring until cream cheese is melted. Add hot sauce and green onions.
  2. Meanwhile, cook rotini according to package directions, omitting oil and salt. Drain and add pasta to shrimp mixture, tossing to mix well.



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