Cheesy Shrimp Casserole Recipe

Introduction

Imagine a bubbling dish straight from the oven, releasing waves of garlicky shrimp, tender pasta, and rivers of melted cheese so gooey it stretches from spoon to bowl like a delicious promise. This Cheesy Shrimp Casserole turns everyday pantry staples—pasta, frozen shrimp, a handful of cheeses—into a comfort-food masterpiece that tastes like you spent the evening at a seaside bistro. Best of all, it comes together in under an hour and bakes while you toss a quick green salad or set the table. Whether you’re feeding picky kids, impressing last-minute guests, or treating yourself to something indulgent after a long day, this recipe delivers maximum flavor with minimum fuss.

Why This Works

• Flavor balance and ingredient accessibility: Sweet shrimp, sharp cheddar, nutty Parmesan, and a whisper of smoked paprika create layers of taste while using ingredients you can grab at any supermarket.
• Ease of preparation: One pot for the sauce, one baking dish—no fancy techniques or hard-to-find tools required.
• Impressive results with minimal effort: The casserole emerges golden and bubbling, looking (and smelling) like you spent the afternoon in culinary school.

Ingredients

• 1 lb (450 g) large raw shrimp, peeled and deveined (tails off for easy eating)
• 8 oz (225 g) dry small pasta shells or rotini
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, adjust to taste)
• 1 cup low-sodium chicken broth
• ½ cup heavy cream
• 1½ cups shredded sharp cheddar cheese, divided
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 2 teaspoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than package directions. Drain and set aside.
2. Step 2: While the pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic, tomato paste, smoked paprika, oregano, and red pepper flakes; cook 1 minute until fragrant.
3. Step 3: Increase heat to medium-high. Add shrimp in a single layer and sear 1–2 minutes per side until they just begin to turn pink (they’ll finish cooking in the oven). Pour in chicken broth and heavy cream; bring to a gentle simmer. Fold in 1 cup cheddar, the mozzarella, and half the Parmesan until melted and smooth. Taste and adjust seasoning.
4. Step 4: Remove from heat. Fold in the drained pasta until well coated. If not using an oven-safe skillet, transfer mixture to a greased 9×13-inch baking dish. In a small bowl, toss panko with olive oil and the remaining ½ cup cheddar and 2 tablespoons Parmesan. Sprinkle evenly over the casserole.
5. Step 5: Bake at 400 °F (200 °C) for 12–15 minutes, or until the topping is golden and the sauce is bubbling around the edges. Broil for 1–2 minutes extra for deeper color, watching closely. Rest 5 minutes, then garnish with fresh parsley and serve hot.

Handy Tips

• Thaw frozen shrimp overnight in the refrigerator or in a bowl of cold water for 10 minutes; never use warm water, which can start cooking them unevenly.
• No heavy cream? Substitute whole milk plus 1 tablespoon extra butter for richness.
• Avoid pre-shredded cheese blends; they contain anti-caking agents that hinder smooth melting.
• Want extra veggies? Stir in 1 cup thawed frozen peas or sautéed spinach when combining pasta and sauce.

Heat Control

Shrimp cook quickly; searing them only until they begin to curl and turn opaque prevents rubbery texture. The casserole’s internal temperature should reach 165 °F (74 °C) before serving. A golden breadcrumb crust is your visual cue that the top is perfectly toasted and the sauce underneath is piping hot.

Crunch Factor

The buttery panko topping bakes into a light, shattering crust that contrasts beautifully with the creamy pasta and tender shrimp. For extra crunch, mix 1 tablespoon finely grated Parmesan into the panko before baking.

Pro Kitchen Tricks

• Save time by buying pre-peeled shrimp and pre-diced onions from the produce section.
• Use the same pot you boiled the pasta in to make the sauce—fewer dishes, same great flavor.
• Line your baking dish with a parchment sling for effortless cleanup and neat portions.

Storage Tips

• Refrigerate leftovers in airtight containers up to 3 days.
• Reheat individual portions in the microwave at 70% power for 60–90 seconds, or cover with foil in a 350 °F (175 °C) oven for 15 minutes.
• To freeze, cool completely, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Gift Packaging Ideas

Assemble the casserole (minus the breadcrumb topping) in a disposable foil pan. Cover with foil, add a cute label with baking instructions, and nestle the breadcrumb mixture in a small mason jar tied with ribbon. Gift it with a fresh baguette or salad kit for an instant dinner solution.

Flavor Variations

• Tex-Mex: Swap smoked paprika for taco seasoning, use pepper jack cheese, and top with crushed tortilla chips.
• Italian: Replace cheddar with fontina, add ¼ cup pesto, and garnish with torn basil.
• Spicy Cajun: Season shrimp with Cajun spice blend and fold in diced andouille sausage before baking.

Troubleshooting

• Texture too dry? The pasta absorbed excess sauce—fold in ¼ cup warm broth or milk before reheating.
• Sauce too loose? Let the casserole rest 5 extra minutes to thicken, or bake 2–3 minutes longer uncovered.
• Overcooked shrimp? Next time, sear only 30–45 seconds per side; carry-over heat will finish them.

FAQs

• Can I freeze it? Yes, see Storage Tips. Freeze before adding panko topping for best texture.
• Is it gluten-free? Use gluten-free pasta and swap panko for crushed gluten-free crackers.
• Can I double the recipe? Absolutely—use a 3-quart baking dish and add 5–7 minutes to the bake time.

Conclusion

This Cheesy Shrimp Casserole is proof that weeknight dinners don’t have to be boring or complicated. Creamy, cheesy, and packed with succulent shrimp, it’s the kind of dish that earns compliments and recipe requests every single time. Make it once, and you’ll find yourself improvising with whatever cheese or veggies you have on hand, confident in the blueprint you’ve mastered. Share it at potlucks, pack it for make-ahead lunches, or portion it into mini ramekins for elegant appetizers—however you serve it, your table will feel a little warmer and a lot more loved. Enjoy every bite!