Italian shrimp spaghetti casserole


Serve this Italian style casserole any time you can think. You cook and freeze so, one day you fancy a rest from the stove, the only thing you need to do is reheat and eat. Just use a red and white squared table cloth and you have the feel of the trattoria.


1⁄2 lb butter
1 onion (chopped)
2 clv garlic (chopped)
1⁄2 bell pepper
4 lb shrimp
1⁄2 c parsley (finley chopped)
1 T garlic (flakes or garlic powder)
2 lf bay leaf
1 egg
2 T seasoning (crab boil and salt)
1 lb pasta (long pasta)
  cheese (grated Parmesan)


  1. Melt butter in a deep skillet. Saute the chopped onion, garlic cloves and bell pepper, until soft about 3 minutes. Peel and clean the shrimp. Toss the shrimp, parsley, garlic powder, bay leaves and crab boil into the deep skillet, and allow to simmer for 30 to 45 minutes.
  2. Preheat oven to 350°F
  3. Boil spaghetti and drain well. Beat the egg, and add 2 tablespoons of the sauce to egg. Beat well, and pour over spaghetti. Mix thoroughly and add some of the Parmesan cheese to taste. Add more Parmesan to the shrimp mixture, to taste. Pour all of this over the spaghetti and toss.
  4. Place into a casserole baking dish, cover, and bake for 30 minutes.
6 servings
Preparation time
Cooking time
Total time
1 hour, 35 minutes