Creamy Shrimp Bake Creamy Shrimp Bake

Author: Canadian Living

This golden-topped company-fare casserole offers tender pasta, succulent shrimp, crunchy broccoli and a smooth cheesy sauce in every bite.

  • Portion size 6 servings
  • Credits : ©




In large saucepan, melt butter over medium heat; whisk in flour and tarragon and cook, whisking, for 1 minute. Gradually whisk in wine until combined. Whisk in milk; bring to boil. Reduce heat to medium; cook, stirring, for 10 minutes or until thickened.

Remove from heat. Whisk in cream cheese, salt and pepper until melted. Cut shrimp into bite-size pieces; add to sauce.

Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm. Drain and add sauce; toss to coat. Pour into 11- x 7-inch (2 L) baking dish, pressing pasta to submerge. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F/200°C oven for 30 minutes before uncovering and continuing with recipe.)

Topping: In small bowl, combine bread crumbs, cheese, parsley, lemon rind and garlic; drizzle with butter and stir to combine. Sprinkle over pasta mixture. Bake in 425°F (220°C) oven for 15 minutes or until cheese is golden.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 696 mg
  • Protein 24 g
  • Calories 520.0
  • Total fat 20 g
  • Cholesterol 130 mg
  • Saturated fat 12 g
  • Total carbohydrate 58 g


  • Iron 26.0
  • Folate 51.0
  • Calcium 25.0
  • Vitamin A 29.0
  • Vitamin C 25.0
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Creamy Shrimp Bake