Shrimp Fettuccine Casserole
Shrimp Fettuccine Casserole
Servings
Ingredients
- 1 pkg. (12 ounces) fettuccine - cooked al dente
- 1 1/2 pounds medium to large shrimp - peeled and deveined
- 3 tablespoons of butter
- 2 teaspoons garlic salt
- Juice from a half of a lemon
- 1 1/2 cups sour cream
- 1 tablespoon Dijon mustard
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup dry white wine
- 1 cup milk
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 cup chopped flat-leaf parsley
Instructions
- Place fettuccine in a 9 x 13 inch baking dish that has been sprayed with cooking spray.
- Melt butter in a large skillet.
- Cook shrimp in butter until they turn pink.
- Season shrimp with garlic salt and squeeze lemon juice over the top.
- Spoon shrimp and drippings over noodles
- In a bowl whisk together sour cream, mustard, soup, wine, milk and pepper.
- Spread soup mixture over the shrimp and noodles.
- Mix together Parmesan cheese and breadcrumbs.
- Sprinkle the mixture on top.
- Bake loosely covered with foil in a preheated 350 degrees for 25 to 40 minutes.Â
- Uncover and bake another 5 to 15 minutes or until golden and bubbly.
- Sprinkle with parsley before serving.
Nutrition
Serving: 8g | Calories: 269kcal | Carbohydrates: 8g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 172mg | Sodium: 940mg | Potassium: 372mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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