Who ate pasta casserole as a child? I think many. Someone could love a simple and satisfying dish, but some did not, but the truth is one: it gave variety to the usual menu. Let’s try to modernize it.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Pasta |
| Servings (Default: 4) |
Ingredients
Ingredients- Penne paste – 150 Grams
- Shrimp – 240 Grams
- Breadcrumbs – 50 Grams
- Parmesan – 60 Grams
- Cherry Tomato – 130 Grams
- Parsley – 2 Pieces (twigs)
- Butter – 10 Grams
- Low-fat cream – 120 Milliliters
- Red Pepper – 0.25 Teaspoons (in flakes)
- Garlic – 3 Cloves
- Salt – To taste
- Ground black pepper – To taste
- Olive Oil – 3 Teaspoons
Print Recipe
Pin Recipe Instructions
- Boil the pasta in salted water for 6 minutes. Leave 1 glass of water after that. Chop the parsley finely. Chop the garlic. Cut the tomatoes into halves.
- Then melt the butter and stir in the breadcrumbs, garlic, parsley and red pepper.
- Peel the shrimp. Rub them with salt and pepper. Then fry in oil on each side for 2 minutes.
-
Heat some oil in another skillet. Fry the garlic in it (30 seconds). Then add cream, pasta water and grate Parmesan. Cook, stirring occasionally, for 5 minutes. Then add the pasta and tomatoes. Stir, salt and pepper.
- Place most of the pasta in a baking dish. Then the shrimp and the remaining pasta with the sauce. Pour the breadcrumbs mixture on top.
- Bake the dish for 13 minutes at 220 degrees.
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