shrimp olive casserole

  • Yield: 8 servings
  • Prep: 20 minutes
  • Cook: 30-35 minutes


2 poundsmedium shrimp shrimp


2 pounds medium shrimp, peeled and divided

1 pound elbow macaroni 

2 tablespoons olive oil

2 tablespoons minced garlic

1/2 cup finely chopped green pepper

1 medium white onion, coarsely chopped

1 medium red onion, coarsely chopped

1/2 stick margarine

1/2 teaspoon dried oregano leaves

1/2 teaspoon fennel seeds

salt and cracked black pepper to taste

1/2 pint heavy cream

1 cup shredded mozzarella cheese

3 tablespoons romano cheese

1 1/2 cups coarsely chopped black olives


Preheat oven to 275 degrees. Coarsely chop 1/2 of the shrimp and set aside, leave the rest whole and set aside. In large stock pot, cook elbow macaroni until tender but firm.

In large skillet, heat olive oil over medium heat. Add garlic, white onion, red onion and green pepper and saute until wilted. Top vegetables with margarine. Reduce heat to low and add all of the shrimp. Stir in fennel seeds, oregano, salt pepper and heavy cream.

Simmer sauce until shrimp becomes pink and tender. Remove shrimp mixture from heat and set aside. When macaroni is cooked, drain well and place in a 1 1/2 quart casserole dish. Pour shrimp mixture over macaroni, then add the mozzarella and romano cheese and 1/2 cups of coarsely chopped black olives. Mix quickly and thoroughly. Sprinkle chopped black olives over entire dish and bake 20 minutes until heated through.