Shrimp and Pea Pod Casserole Recipe

Name: Shrimp and Pea Pod Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups uncooked penne pasta (9 oz); ½ cup butter or ½ cup margarine; 2 cups sliced fresh mushrooms (5 oz); 2 garlic cloves, finely chopped; ½ teaspoon salt; ¼ teaspoon pepper; 2 cups milk; 2 tablespoons sherry wine (optional) or 2 tablespoons cooking sherry (optional) or 2 tablespoons white wine (optional); 1 (14 1/2 ounce) can chicken broth; ¾ cup shredded fonitina cheese (3 oz) or ¾ cup swiss cheese (3 oz); 1 lb cooked peeled deveined medium shrimp, thawed if frozen; 2 cups frozen snap peas, pods thawed and drained or 2 cups peas, from a can; ¼ cup finely shredded parmesan cheese; ¼ cup sliced almonds; 1 tablespoon cornstarch; ¼ cup water

Servings: persons

3 cups uncooked penne pasta (9 oz)
½ cup butter or ½ cup margarine
2 cups sliced fresh mushrooms (5 oz)
2 garlic cloves, finely chopped
½ teaspoon salt
¼ teaspoon pepper
2 cups milk
2 tablespoons sherry wine (optional) or 2 tablespoons cooking sherry (optional) or 2 tablespoons white wine (optional)
1 (14 1/2 ounce) can chicken broth
¾ cup shredded fonitina cheese (3 oz) or ¾ cup swiss cheese (3 oz)
1 lb cooked peeled deveined medium shrimp, thawed if frozen
2 cups frozen snap peas, pods thawed and drained or 2 cups peas, from a can
¼ cup finely shredded parmesan cheese
¼ cup sliced almonds
1 tablespoon cornstarch
¼ cup water

1
Heat oven to 350.
2
Spray rectangular baking dish, 13x9 inches,with cooking spray.
3
Cook and drain pasta as directed on package.
4
While pasta is cooking, melt butter in 3 quart saucepan over low heat.
5
Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender.
6
Add salt and pepper.
7
Gradually stir in milk, sherry and broth.
8
In a small cup add cornstarch and water until smooth.
9
Add to milk mixture in pan.
10
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
11
Stir in Fontina or Swiss cheese until melted, remove from heat.
12
Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish.
13
Sprinkle with Parmesan cheese and almonds.
14
Bake uncovered 20-25 minutes or until cheese is golden brown.

1476

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups uncooked penne pasta (9 oz), ½ cup butter or ½ cup margarine, 2 cups sliced fresh mushrooms (5 oz), 2 garlic cloves, finely chopped, and more.

Yes, Shrimp and Pea Pod Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Pea Pod Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions