SPICY SHRIMP AND PASTA CASSEROLE- paula deen
INGREDIENTS
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2 lbs. shrimp, cleaned, peeled, & deveined {I used frozen shrimp because I take shortcuts like that ;)}
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16 oz. jar of salsa {I used my favorite, World Table Salsa Casera :)}
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9 oz. angel hair pasta {I used about 3/4 of a box}
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1 tsp. dried oregano, crushed
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1 tsp. dried basil, crushed
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1 tsp. crushed red pepper
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1/3 cup freshly chopped parsley
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1/3 cup crumbled feta cheese
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1/2 cup grated Swiss cheese
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1 cup plain yogurt
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1 1/2 cup half & half
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2 eggs
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1/2 cup grated Monterrey Jack cheese
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